Gavurdağ Salad (Turkish Tomato and Walnut Salad)

Gavurdağ salad is a classic from southern Turkey, but for many of us it’s simply part of everyday home cooking. It’s a salad that appears in the middle of the table without ceremony, served alongside grilled meat, kebabs, or just good bread.

What makes it special is the balance. Finely chopped tomatoes form the base, walnuts add richness, onion brings sharpness, and a simple dressing pulls everything together. It’s fresh but grounded, bold without being heavy. The key is cutting everything small and adjusting as you go rather than sticking rigidly to measurements.

This is how I make it at home, simple, familiar, and meant to be shared.

Ingredients

• 4 medium ripe tomatoes, finely chopped

• 2 mild green peppers, finely chopped

• 1 small onion, very finely chopped

• ½ cup walnuts, finely chopped

• 2–3 tablespoons olive oil

• 1 tablespoon pomegranate molasses (nar ekşisi) or 1–1½ tablespoons fresh lemon juice

• Salt, to taste

• Optional

• Finely chopped parsley

• A pinch of pul biber or Aleppo pepper

  
  

Instructions

Chop the vegetables

Place the chopped tomatoes in a serving bowl. Add the green peppers and onion, keeping everything finely cut and evenly sized.

Add the walnuts

Scatter the chopped walnuts over the salad, making sure they are well distributed.

Dress and season

Add the olive oil and choose either pomegranate molasses or lemon juice, not both. Season with salt and gently mix.

Rest and adjust

Let the salad sit for 5–10 minutes. Taste and adjust seasoning if needed. Finish with parsley or pepper if using. Serve at room temperature, ideally with fresh bread to soak up the juices.