Gavurdagi Salad Recipe

This traditional Turkish tomato and walnut salad recipe celebrates summer tomatoes, crunchy walnuts, and tangy dressing featuring pomegranate molasses.

The Turkish name for this salad is: “Gavurdağı Salatası“ which refers to a mountain between Adana city and Ceyhan River.

The salad is trendy among Turkish restaurants, and for a good reason as it never disappoints! It is the first thing we order at any Turkish restaurant.

Gavurdagi is a versatile salad, and every time I eat it it is prepared slightly differently. This recipe is my version of this delicious and refreshing salad.

Ingredients (with substitution)

• Tomatoes: it is best to use big tomatoes, like beef or Roma tomatoes for this salad.
• Cucumbers: Persian or English cucumbers both work well.
• Green bell pepper: a key ingredient in making gavurdagi salad.
• Red onion: I prefer using red rather than white onions in salads, however you can substitute with white or green onions.
• Parsley
• Walnuts: I like to toast the walnuts first and then chop them, but raw walnuts are great too.
• Pomegranate molasses: the base for the dressing and what gives this salad its unique flavor
• Lemon juice: for extra tanginess, you can substitute with Sumac powder.
• Olive oil
• Salt

*Check the recipe card down below for exact ingredient measurements.

How to make Gavurdagi salad:

• Chop all veggies and place them in a big salad bowl
• Mix the dressing ingredients in a small mixing bowl
• Add the dressing to the chopped veggies and mix well to combine.

Serving suggestions:

This Turkish salad is traditionally served as a side to a Kebab or meat dish, but it is equally great for any non-meat dish of your choice.

Serve it alongside rice dishes such as carrot rice or mujadara. Or have it with this delicious Harira soup for a light lunch or dinner.

I’ve seen in many Turkish restaurants that they serve this salad as a dip too, served with freshly baked Turkish bread or any bread of your choice.

Storing leftovers:

This salad is best to be consumed once served and still fresh. When stored with the dressing it tends to get soggy and won’t taste that good. It is one of those salads to be prepared just before you serve it, to maintain its fresh taste.

However you can store the chopped veggies separately from the dressing ingredients, just note that the tomatoes once chopped will release their juices and won’t last long once stored for more than 24 hours.

FAQ

Recommended Salads Recipes To Check:

• A delicious twist to the famous “Chicken Salad” a plant-based version.
• A healthy and nourishing bowl of Quinoa tabbouleh.
• The best vegan lentil salad recipe you need to try!
• Middle Eastern fresh Zaatar salad recipe.

If you make this recipe, I’d love a comment, and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚