Tangy Turkish Ezme Salad with Pomegranate Molasses
Fresh and Flavorful Turkish Side
A vibrant and refreshing Middle Eastern salad featuring finely chopped vegetables and a tangy dressing that's both citrusy and sweet.
- 30 min
- 4
- Easy
Ingredients
For the Salad Base
For the Dressing
For Garnishing
Preparation
Preparing the Salad Base
Chop Vegetables
Finely chop the tomatoes, cucumber, red onion, and green bell peppers.
Mix Ingredients
Mix the chopped vegetables in a large bowl, ensuring an even distribution.
Set Aside
Set aside while you prepare the dressing.
Making the Dressing
Combine Liquids
In a small bowl, whisk together pomegranate molasses, lemon juice, and olive oil.
Add Seasonings
Add the minced garlic, ground sumac, salt, and pepper. Whisk until well combined.
Dress Salad
Pour the dressing over the vegetable mixture.
Cooking Process
Tossing the Salad
Gently toss the vegetables with the dressing until everything is well coated.
Resting
Allow the salad to sit for 10 minutes to let the flavors meld.
Final Toss before Serving
Toss again lightly just before serving to refresh the flavors.
Plating & Serving
Tangy Turkish Ezme Salad with Pomegranate Molasses
Tangy Turkish Ezme Salad with Pomegranate Molasses
Presentation
Serve the salad in a large shallow bowl garnished with fresh herbs and a sprinkle of sliced chili for a vibrant presentation.