Turkish Tomato Salad with Fresh Herbs

• 1 1/2 cups (7 ounces) shelled unsalted pistachios or walnuts
• 1/2 cup pomegranate molasses
• 1/4 cup extra-virgin olive oil
• Salt
• 2 pounds tomatoes, finely chopped, or cherry tomatoes, quartered
• 4 bunches of scallions (1 pound), finely chopped
• 2 cups chopped flat-leaf parsley (from two 1/4-pound bunches)
• 1 cup chopped mint leaves (from one 1/4-pound bunch)
• 1 medium cucumberpeeled, seeded and cut into 1/2-inch chunks
• 2 jalapenos, seeded and minced

1. Preheat the oven to 350.
2. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
3. In a small bowl, whisk the pomegranate molasses with the olive oil until blended.
4. Season the dressing with salt.
5. In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapenos.
6. Add the dressing and toss well.
7. Season with salt.
8. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.

pistachios, pomegranate molasses, extravirgin olive oil, salt, tomatoes, bunches of scallions, flatleaf parsley, mint, jalapenos

Taken from www.foodandwine.com/recipes/turkish-tomato-salad-fresh-herbs (may not work)