🥗 Gavurdağı salad
Gavurdağı salatası is a finely chopped Turkish salad of tomatoes, onion, parsley and crushed walnuts, dressed with tart pomegranate molasses. It is crunchy, juicy and tangy-sweet, with a nutty richness from the walnuts. It is served as a side with kebabs and grilled meats, especially in southeastern Turkey.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 ripe tomatoes, finely diced
- 1 red onion, finely chopped
- 1 bunch flat-leaf parsley, chopped
- 60 g walnuts, roughly crushed
- 2 tbsp pomegranate molasses
- 1 tsp sumac and 1 tsp chilli flakes
- 1 tbsp olive oil, salt
Method
- Dice the tomatoes very small and let them drain in a sieve for a few minutes.
- Rub the onion with a pinch of salt and the sumac to soften its bite.
- Combine the tomatoes, onion and parsley in a bowl.
- Whisk the pomegranate molasses with the olive oil, chilli flakes and salt, and toss with the salad.
- Scatter the walnuts on top just before serving so they stay crunchy.
How to make it lighter
- Walnuts are the main source of calories here — 30 g instead of 60 g keeps the crunch with half the nuts.
- Skip the olive oil; pomegranate molasses alone gives enough dressing (1 tbsp oil ≈ 120 kcal).
- Add extra diced cucumber or pepper for more volume at very few calories.
History
The salad takes its name from Gâvur Dağı, an old name for the Nur (Amanos) Mountains of southern Turkey, and is especially associated with Gaziantep. Today it is a fixture of kebab restaurants across Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →