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Azeri tomato salad
- Anna Ansari
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Serves 4-6 as a side
Easy
Prep: 15 mins
plus sitting
0 reviews
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This salad has just a few ingredients, and is packed with flavour and texture
Gluten free
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Try Azeri tomato salad, then check out our classic tomato salad, caprese salad, tomato pasta and more tomato recipes.
Anna says: "Azeris love walnuts. And I love this salad which has walnuts in it. The sweet juices of the tomatoes mix with pomegranate juice, walnuts, flat-leaf parsley, red onion and nothing else. No oil. No vinegar. A salad of pure alchemy, pure harmony. A surprise. A revelation."
Recipe extracted from Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari, out 9 October (£27, DK RED). Recipes are sent by the publisher and not retested by us.
Azeri tomato salad recipe
Ingredients
Nutrition
-
½ red onion
peeled
-
7g flat-leaf parsley
plus extra to serve
-
75ml pomegranate juice
-
½ tbsp pomegranate molasses
-
500g whole walnuts
plus extra to serve
-
750g mixed ripe tomatoes (large ones cut into full circles or chunky wedges, smaller ones quartered or halved)
-
handful of pomegranate seeds
-
sea salt flakes
Nutrition: per serving (6)
- kcal627
- fat57g
- saturates6g
- carbs10g
- sugars9g
- fibre5g
- protein15g
- salt0.1g
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Method
-
step 1
Combine the onion, parsley (stems included), pomegranate juice and molasses in a food processor.
-
step 2
Blend on a high speed until everything is well mixed, then add the walnuts. Pulse 6-10 times or until the nuts have broken down into small gravel-sized pieces – you want them to have a bit of a bite so try not to blend them into a paste.
-
step 3
Put the tomatoes in a large bowl and pour the blended walnut mixture over them. Mix well and, if you can, let the salad sit for an hour or two so that the tomatoes release more of their juices.
-
step 4
Toss the salad once more, before garnishing with additional parsley and walnuts, as well as the pomegranate seeds and a sprinkling of sea salt flakes to taste.
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Authors

Anna Ansari
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