Tomato, Cucumber & Walnut Salad

Name: Tomato, Cucumber & Walnut Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 350 g Tomato; 180 g Cucumber; 40 g Red onion; 10 g Fresh parsley; 35 g Walnuts; 1 tbsp Pomegranate molasses; 1 tbsp Olive oil; 1 whole Lemon; 0.25 tsp Salt; 0.13 tsp Black pepper

Finely chopped tomatoes and cucumber with parsley, toasted walnuts and a tangy pomegranate dressing.

20 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Tomato350 g
Cucumber180 g
Red onion40 g
Fresh parsley10 g
Walnuts35 g
Pomegranate molasses1 tbsp
Olive oil1 tbsp
Lemon1 whole
Salt0.25 tsp
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Walnuts. Check the pomegranate molasses label for sulfites.

Method

Toast the walnuts

Warm the walnuts in a dry pan over medium-low heat for 3–4 minutes until fragrant, stirring often. Transfer to a plate and let cool while preparing the vegetables. Chop into small pieces, leaving some texture.

Chop the vegetables

Wash and dry the tomatoes, cucumber, parsley and lemon. Cut the tomatoes into 5–7 mm dice, keeping their juices. Halve the cucumber lengthways and scrape out the watery seed core, then dice to match the tomatoes. Peel and finely dice the red onion; finely chop the parsley.

Dress near serving time

Squeeze the lemon and measure 1 tbsp juice; save any remaining juice for another use. Whisk the measured juice with the molasses, oil, salt and pepper. Toss with the tomatoes, cucumber, onion and parsley. Fold in the walnuts last and divide between four small bowls. Serve straight away; keep any leftovers chilled and use the next day.

Choose pomegranate molasses rather than a sweet pomegranate drink syrup. This salad is intentionally juicy; add the walnuts at the table if you want them to stay crisp.

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