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Turkish

Gavurdağı salatası

Vegetarian

A finely chopped south-eastern Turkish salad of tomato, green pepper, onion, parsley and toasted walnuts, dressed with tangy pomegranate molasses, olive oil, sumac and chilli flakes.

Gavurdağı salatası is a Turkish salad from Türkiye, ready in about 24 minutes and made with tomato, walnuts and pomegranate molasses. It serves 4 and is rated easy to cook.

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Gavurdağı salad of chopped tomato, walnuts and pomegranate seeds
Photo: E4024 / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
4 min
Total
24 min
Serves
4
Level
Easy
Calories
243

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Toast the walnuts (opens in a new tab) in a dry pan until fragrant, cool and chop roughly.

  2. Step 2

    Finely dice the tomatoes (opens in a new tab), pepper and onion (opens in a new tab) — the smaller and more even, the better — and combine with the parsley (opens in a new tab).

    An onion being chopped on a board
    How it looks · Photo: Christina & Peter on Pexels

  3. Step 3

    Whisk (opens in a new tab) the pomegranate molasses (opens in a new tab), lemon juice (opens in a new tab), sumac (opens in a new tab), chilli flakes (opens in a new tab) and salt, then whisk in the olive oil (opens in a new tab).

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Toss the vegetables with the dressing and walnuts (opens in a new tab) just before serving and scatter with pomegranate seeds (opens in a new tab).

    • 2 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Gaziantep and the south-east, Türkiye · Well documentedNamed after the Gavur Mountains (Nur Dağları) near Gaziantep.More food from Türkiye
Dish
Lunch · Dinner · Salads · Side dishes · Appetizers & starters
Cooking method
Raw, Toasted
Taste
sweet & sour, nutty, fresh, spicy (chilli heat)
Diet
Vegan · No gluten ingredients · Dairy-free · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Tomato · Walnuts · Pomegranate molasses · Green bell pepper · Onion · Parsley
Techniques
Toasting · Spice roasting (dry-roasting) · Knife skills

Allergens

  • Contains: Tree nutsfrom walnuts

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

243 kcal per serving

Estimated

1 serving ≈ 178 g · recipe makes 4

Where the energy comes from

  • Protein 6%
  • Carbohydrate 23%
  • Fat 71%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy243 kcal136 kcal
Protein3.8 g2.1 g
Carbohydrate15.1 g8.5 g
Net carbohydrate11.7 g6.6 g
Sugars9.9 g5.6 g
Added sugars0 g0 g
Fibre3.4 g1.9 g
Fat20.3 g11.4 g
Saturated fat2.4 g1.3 g
Trans fat——
Cholesterol0 mg0 mg
Sodium305 mg171 mg
Salt equivalent0.8 g0.4 g
Vitamins & minerals per serving
Potassium
524 mg
Calcium
56 mg
Iron
1.8 mg
Magnesium
61 mg
Vitamin A (RAE)
95 µg
Vitamin C
48 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
45 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: pomegranate.
  • Pomegranate molasses: Molasses (FDC 168820) as a stand-in for a concentrated fruit syrup of similar sugar density.
  • Sumac: Paprika (FDC 171329) as a stand-in dried ground red spice; values are approximate.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Salt the diced tomatoes in a sieve for 10 minutes if they are very juicy.

Common mistakes

  • Adding the walnuts ahead of time — they soften in the dressing and lose their crunch.

Serve with

  • With Adana kebab, lahmacun or grilled meat.

Storage

  • Best eaten within a few hours.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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