Turkish mountain salad
Prep 15 mins
“This recipe is the most asked for recipe at Stanbuli,” says Ibrahim Kasif. “It is super textural and delicious. It is fresh and piquant, and super easy. Everything is measured in equal amounts, and all cut the same size, so you can scale the recipe up or down. This salad is great served as part of a meze, or as a side salad."
60g green pitted olives, halved
60g walnuts, broken by hand
60g tomatoes, diced
60g eschalot, diced
1 bunch coriander, washed and coarsely chopped
1 bunch mint washed and coarsely chopped
Juice of 1 lemon, or to taste
Extra-virgin olive oil, for drizzling
Pomegranate molasses, for drizzling
A large pinch each sumac, Turkish dried chilli and ground cumin
1. Combine olives, nuts, tomatoes, eschalot, and herbs in a bowl. Season with sea salt flakes and toss to combine. Add lemon juice and olive oil to taste and toss again.
2. Spoon salad on a plate, drizzle with pomegranate molasses to taste (be careful, as it’s quite strong - just start with a few teaspoons), then scatter pomegranates on top and serve.
Recipe by Ibrahim Kasif and image by Eatable.