When you find really tasty
tomatoes, especially heirloom varieties, you want to keep the flavors fresh and
simple.
That’s why I fell in love
with Turkish cooking because it emphasizes fresh ingredients such as tomatoes
and herbs.
Heirloom tomatoes and fresh summery greens at home in Warsaw. |
Last week, hubby asked if
I could make Turkish kebabs and mezes one night. I said, tabii ki (of course)! So on Wednesday, I went to the BioBazar here in Warsaw and discovered a stall selling the BEST heirloom
tomatoes I’ve seen outside of the U.S. The Polish farmer, who spoke excellent
English, told me he specializes in unique products like the heirloom tomatoes,
herbs and greens (Swiss chard, Italian lettuces and more) and sells many of his
organic products to local restaurants.
The BioBazar is open open on Wednesdays and Saturdays in these old pre-WWII factory buildings. |
I knew exactly which
Turkish dish I would use these heirloom tomatoes in – a Gavurdağı Salatası – a sweet, tangy and slightly spicy tomato-parsley-pomegranate
salad that is utterly delicious! This salad is named after the Gavur mountain,
part of the Tarsus mountains in Southeast
Turkey. It’s one we tried for the first time when we visited Gaziantep, a city in SE Turkey, two years ago.
In Gaziantep, we tried Gavurdağı Salatası at both Imam Cağdaş and Kebapci Halil Usta. The tangy spice, sumac, also was used in these versions. |
Some versions of Gavurdağı Salatası add sumac or freshly
chopped mint leaves. Other recipes like this one by my friend, Claudia
of A Seasonal Cook in Turkey, include green peppers and more onions
than what I like. As salads go, simply taste yours and see what you would like
to add or modify.
My
version of Gavurdağı Salatası was the
perfect summery complement to an evening at home with Turkish kebabs and mezes.
Turkish raki included, of course! I hope you’ll enjoy this salad as much as we
did!
Afiyet olsun!
Gavurdağı
Salatası (Tomato, Parsley and Pomegranate Salad)
Serves: 2-4 people
Ingredients:
4-5 medium heirloom or regular tomatoes,
deseeded and chopped small
¼ large white onion, chopped small
¼ large white onion, chopped small
1 cup flat parsley, roughly chopped
1 teaspoon ground
cumin
1 teaspoon dried
mint
1 teaspoon ground
black pepper
Pinch crushed red pepper
flakes (Turkish pul biber)
To taste salt
2 Tablespoons walnuts,
chopped
Dressing:
2 Tablespoons Turkish
olive oil
1 Tablespoon pomegranate
molasses (nar ekşisi)
Juice from
½ a lemon
1 ea. garlic clove crushed with salt in a
mortar and pestle
Preparation:
Chop the tomatoes, onions
and parsley into small pieces and place in a bowl.
Discard the tomato seeds and extra juice so you don't make your salad too "wet." |
Sprinkle the spices on
top.
In a small glass jar, add
the dressing ingredients and shake to mix well. Pour over the salad when ready
to serve. Alternatively, mix the ingredients in a small bowl with a whisk.
Garnish the salad with the
chopped walnuts.
Serve the salad with fresh
bread or pita so you can enjoy the delicious, spicy juices at the bottom of the
bowl.
NOTE: We had about 1 cup
of salad left that we finished off the next morning as part of a Turkish
breakfast at home. Simply serve with cheese, hardboiled eggs and fresh bread.
I love Turkish mezes like these!
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