Summer Salad

Ingredients

• 3 Tomatoes (Scoop out the pulp for the dressing; chop the remaining tomatoes for the salad.)
• 2 Cucumbers (Chopped)
• 2 Green peppers (Chopped)
• 1 Kapya pepper (Chopped)
• 0.5 Red onion (Chopped)
• Walnuts (Optional; quantity not specified)
• Parsley (Finely chopped; quantity not specified)
• Mint (Finely chopped; quantity not specified)
• Purslane (Finely chopped; quantity not specified)
• Tomato pulp (Scooped from the 3 tomatoes for the dressing)
• 1 tbsp Tomato paste
• 0.5 çay bardağı Olive oil
• 1 Lemon (Juice)
• 2 tbsp Pomegranate molasses
• 1 tsp İsot pepper
• 0.5 tsp Red pepper flakes
• 1 tsp Sumac
• Ice (Quantity not specified)
• Salt (Quantity not specified)

Steps

1. 1

   Scoop out the pulp from the three tomatoes. Transfer the tomato pulp to a mixing bowl and chop the remaining tomatoes for the salad.

2. 2

   For the dressing, add the tomato paste, olive oil, lemon juice, pomegranate molasses, isot pepper, red pepper flakes, sumac, ice, and salt to the tomato pulp.

3. 3

   Blend the mixture. If you do not have a blender, whisk it to smooth out the texture as much as possible, or grate and mash the tomatoes.

4. 4

   Chop the cucumbers, green peppers, Kapya pepper, and red onion. Finely chop the parsley, mint, and purslane.

5. 5

   Add the chopped vegetables and finely chopped herbs to the dressing.

6. 6

   Toss the salad. Add the optional walnuts and serve.

Notes

Walnuts are optional. The source does not specify quantities for the herbs, walnuts, ice, or salt.

Nutrition per serving

• salad
• summer
• vegetarian
• gluten-free
• no-cook
• Mediterranean