Mediterranean Walnut Spoon Salad with Pomegranate & Sumac
✨ Why This Recipe Works
Finely diced tomatoes, crisp cucumbers, peppers, and fresh herbs tossed in sweet-tangy pomegranate molasses and crowned with crunchy walnuts.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Mediterranean Walnut Spoon Salad with Pomegranate & Sumac brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Fresh Salad
- 2 large ripe vine tomatoes, finely diced
- 2 crisp Persian or mini cucumbers, finely diced
- 1 small red onion, finely diced
- 2 thin mild green peppers, finely minced
- ½ sweet red bell pepper, finely diced
- ½ bunch fresh flat-leaf parsley, finely chopped
- ½ cup toasted walnut halves, roughly chopped
For the Sweet-Tangy Dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp pure pomegranate molasses
- Juice of ½ fresh lemon
- 1 tsp ground sumac
- ½ tsp fine sea salt (plus more to taste)
- Fresh mint leaves, for garnish
👨🍳 Step-by-Step Instructions
Dice the Vegetables Fine
Dice the ripe tomatoes, cucumbers, red onion, and sweet red pepper into tiny, uniform cubes (about ¼ inch). Finely mince the green peppers and finely chop the flat-leaf parsley.
Combine in Bowl
Place all the finely diced vegetables and chopped parsley into a large salad mixing bowl. Scatter the roughly chopped toasted walnuts across the top.
Whisk the Dressing
In a small bowl, whisk together the extra-virgin olive oil, pomegranate molasses, freshly squeezed lemon juice, ground sumac, and sea salt until smooth and emulsified.
Toss & Rest
Pour the dressing all over the salad. Toss gently but thoroughly until every cube of vegetable is glossy and coated. Let it rest for 5 minutes so the flavors marry together, then toss once more.
Garnish & Serve
Mound into a serving bowl, sprinkle with a pinch of extra sumac and fresh mint leaves, and serve chilled with a spoon alongside grilled meats, skewers, or warm crusty bread.
🥗 Freshness & Make-Ahead Guide
Make-Ahead Tip: Prep all vegetable ingredients and whisk the dressing in a separate jar up to 24 hours in advance. Keep both refrigerated.
Serving & Leftovers: Toss the greens with the dressing immediately before serving to maintain maximum crispness. Dressed leftovers are best consumed within 24 hours.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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