Whip up this vibrant Tomato and Walnut Salad in just ten minutes with a handful of simple ingredients. It’s a delightful way to savor the flavors of ripe tomatoes!
Let me introduce you to a salad that’s a real game-changer – the Tomato and Walnut Salad. It’s like summer in a bowl, where juicy, ripe tomatoes meet hearty, crunchy walnuts. It’s all about celebrating fresh ingredients with a touch of rustic charm.
Diving into this salad, every bite is a delightful surprise. The light, tangy dressing just hugs the ingredients, making the flavors pop! It’s not just a dish; it’s an experience. Indeed, a refreshing adventure of textures and tastes! It’s just perfect for any occasion, whether it’s a cozy family dinner or a garden party!
Table of Contents
Why We Love This Recipe
- The blend of juicy, sun-ripened tomatoes and crunchy walnuts creates a satisfying textural contrast.
- The zesty dressing enhances the salad’s flavors, giving each bite a burst of taste.
- It’s a quick and easy recipe, perfect for busy days.
- The salad is incredibly versatile, serving as a tasty side dish or a healthy meal.
Recipe Ingredients
- Ripe Tomatoes: They offer a juicy, sweet, and slightly tangy flavor for a fresh and vibrant base for the salad.
- Walnuts: Their crunchy, nutty presence introduces a delightful contrast.
- Flat-leaf Parsley: Contributes a fresh, herbal note, adding a burst of greenery to the salad.
- Ground Sumac: Introduces a tangy, lemony touch. You can find ground sumac on Amazon, and use it in this dish and in my Sumac and Spice Roasted Chickpeas recipe.
- Pomegranate Molasses: Adds a sweet-tart flavor. If you can’t find this locally, Amazon has this Pomegranate molasses.
See the recipe card for full information on ingredients and quantities.
Variations
- Adding Vegetables: Incorporate cucumbers or red onions to enhance the salad’s crunch and freshness.
- Cheese Option: Introduce feta cheese to add a creamy, tangy flavor.
- Tomato Variation: Swap chopped tomatoes with 2 cups cherry tomatoes or grape tomatoes.
- Herb Adjustment: Replace parsley with basil leaves. This will add a sweet, peppery touch and aroma.
- Vinegar Option: Instead of pomegranate molasses or balsamic vinegar, try apple cider vinegar for a slightly fruity, tangy dressing base.
How to Make Tomato and Walnut Salad
Step #1: First, whisk together the oil, pomegranate molasses, salt, and pepper in the base of a large serving bowl.
Step #2: Then, add the tomatoes, walnuts, and parsley to the bowl.
Step #3: Toss the ingredients well.
Step #4: Then, sprinkle the salad with sumac. Serve and enjoy!
Expert Tips
- Whisk Well: Ensure the oil, pomegranate molasses, salt, and pepper are thoroughly whisked. This will create a well-emulsified base for coating the ingredients evenly.
- Chopping Size: Keep tomatoes and walnuts roughly the same size. Consistency helps in better mixing.
- Toss Gently: Be gentle while tossing the ingredients to keep the tomatoes intact and maintain the salad’s fresh appearance.
- Sumac Sprinkle: Sprinkle sumac evenly over the salad for a consistent tangy flavor in every bite.
- Serving Suggestions: Consider chilling the salad slightly before serving to allow the flavors to meld together.
Frequently Asked Questions
Absolutely! Preparing ahead allows the flavors to meld, enhancing the overall flavor of the salad.
Any ripe tomatoes work. Cherry, grape, and heirloom tomatoes are all excellent choices for varied sweetness and texture.
Yes, this salad is vegan friendly. Ensure all ingredient sources align with vegan preferences, especially the dressings.
Resting the salad allows the ingredients to marinate and enhances the overall flavor.
This salad is at its best when served chilled.
Storage Info
To store, keep the salad in an airtight container in the refrigerator; it should remain fresh for 1-2 days.
For the best experience, enjoy your tomato and walnut salad soon after preparation to experience its full and fresh flavors.
More Recipes That You Will Love
10-Minute Tomato and Walnut Salad Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 teaspoons pomegranate molasses - or balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups chopped ripe tomatoes
- 1/2 cup walnut halves - roughly chopped
- 3 tablespoons chopped flat-leaf parsley
- 1/8 teaspoon ground sumac
Instructions
- First, whisk together the oil, pomegranate molasses, salt, and pepper in the base of a large serving bowl.
- Then, add the tomatoes, walnuts, and parsley to the bowl.
- Toss the ingredients well.
- Lastly, sprinkle the salad with sumac. Serve and enjoy!
NOTES
Nutrition
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