Bostana Salad

Ingredients

• 4 medium ripe tomatoes (peeled)
• 2 medium cucumbers
• 4 green onions
• 1/2 bunch fresh mint
• 1/2 bunch fresh flat-leaf parsley
• 1 tsp Urfa pepper flakes (isot)
• 1 tsp ground sumac
• 3 tbsp pomegranate molasses
• 3 tbsp extra virgin olive oil
• 1 tsp salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Peel the tomatoes and chop them along with the cucumbers into extremely small, rice-sized dice using a sharp knife.

2. 2

   Finely chop the green onions, parsley, and fresh mint leaves.

3. 3

   Combine the minced vegetables and fresh herbs in a wide salad bowl.

4. 4

   In a small bowl, whisk together the olive oil, pomegranate molasses, isot pepper, sumac, and salt.

5. 5

   Pour the dressing over the salad and gently fold the ingredients together without bruising the vegetables.

6. 6

   Optionally top with a couple of ice cubes and serve chilled.

Note. Never process the vegetables in a food processor; hand-dicing them meticulously keeps the juices inside and produces the correct crisp texture.