A bold and refreshing Turkish-style tomato and red onion salad dressed with soy sauce, pomegranate molasses, and olive oil — simple, seasonal, and packed with umami depth. Perfect served straight from the jar as a summer side.
vejetaryenveganglutensizsütsüzhızlı
Toplam
15 dk
Hazırlık
15 dk
Zorluk
Kolay
Malzemeler
6 kalem
4 kişi
Salad
Sos
Yapılışı
İpuçları
The ratio of soy sauce is critical — use very little (no more than 1 teaspoon for 4 servings) as it is meant to add depth and umami without making the salad taste 'Asian'. Start with less and add more to taste.
Use the ripest, most flavorful tomatoes you can find — heirloom or vine-ripened varieties work beautifully. The quality of the tomato is the heart of this salad.
Pomegranate molasses (nar ekşisi) can be found at Turkish or Middle Eastern grocery stores. If unavailable, substitute with a mixture of balsamic glaze and a squeeze of fresh lemon juice for a similar sweet-tart effect.
Notlar
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