Spicy Tomatoes with Walnuts and Pomegranates
This punchy salad is known as Gavurdağ salatasi in Turkish and gets its name from the Gavur Mountains in the eastern part of the country. As with all tomato salads, the quality of the fruit will determine how tasty the finished dish is, so buy the best available. I like to serve this as part of a spread of mezze-style starters, alongside some flatbreads to mop up its spicy and sour juices. Make sure you buy pomegranate molasses without any added sugar and be sure to use fresh walnuts, as they can very quickly become rancid and bitter. (I store mine in an airtight jar in the fridge to make them last longer.) I recommend making this salad about 30 minutes before you want to serve it to give time for the dressing to infuse the ingredients.
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