Summer Tomato Salad (Turkish Shepherd Salad)

• 2-1/2 cups Diced Tomatoes
• 1 cup Diced Cucumber
• 1/2 cups Diced Red Onions
• 1/3 cups Finely Chopped Green Onions
• 1/4 cups Chopped Fresh Mint
• 1/2 cups Chopped Flat Leaf Parsley (Italian Parsley)
• 1/2 cups Toasted And Finely Chopped Walnuts
• 1/3 cups Extra Virgin Olive Oil
• 2 Tablespoons Pomegranate Molasses
• 1/2 teaspoons Table Salt, Or To Taste
• 1/2 teaspoons Black Ground Pepper (or To Taste)
• 1 teaspoon Dry Mint

1. Note: The molasses is the reduction of pomegranate juice. It is used in Turkish cuisine in place of lemon juice from time to time. It has a tart flavor and thick consistency. Whisk it well with the olive oil before pouring it on the salad. You can substitute lemon juice for the dressing. Also, if you do not have dry mint, you can increase the fresh mint amount to 1/3 cups.
2. 1. Combine the tomatoes, cucumber, red and green onions, mint, parsley, and walnuts in a bowl.
3. 2. In a separate small bowl, whisk olive oil and the remaining ingredients until well blended.
4. 3. Pour the dressing over the salad veggies and toss gently.

tomatoes, cucumber, red onions, green onions, ubc, parsley, walnuts, olive oil, pomegranate molasses, salt, black ground pepper, mint

Taken from tastykitchen.com/recipes/salads/summer-tomato-salad-turkish-shepherd-salad/ (may not work)