4
large tomatoes
Fancy a salad that’s more exciting than the usual lettuce and cucumber? This Turkish Ezme Salad is a colourful riot of flavours and textures. With vibrant tomatoes, spicy jalapeños, and a tangy dressing, it’s the salad that’ll make you feel like a culinary genius. And for an extra kick, why not up the ante with a bit more pomegranate molasses? Go on, live a little!
| 4 | large tomatoes |
| 1 | large red onion |
| 1 | green bell pepper |
| 1 | red bell pepper |
| 2 | jalapeño peppers |
| 1 | bunch of fresh parsley |
| 1 tablespoon | pomegranate molasses |
| 1 teaspoon | sumac |
| 2 tablespoons | extra virgin olive oil |
| 1 teaspoon | salt |
| ½ teaspoon | black pepper |
| 1 | Finely chop the tomatoes, red onion, green bell pepper, red bell pepper, jalapeños, and fresh parsley, then place them all in a large bowl. |
| 2 | In a small bowl, mix together the pomegranate molasses, sumac, extra virgin olive oil, salt, and black pepper. |
| 3 | Pour the dressing over the chopped vegetables and mix thoroughly to ensure everything is well coated. |
| 4 | Let the salad sit for about 10–15 minutes before serving to allow the flavours to meld together. Adjust seasoning if necessary. |
At Med.kitchen, our passion lies in crafting exceptional culinary experiences through our online platform. We specialise in sharing a wealth of knowledge via articles, recipes, courses, and online mentoring, aiming to inspire both novice and seasoned chefs alike. Our focus has shifted from private dining to being an online source of gastronomic inspiration, allowing you to explore and refine your culinary skills from the comfort of your home..
