Description
To truly appreciate this incredible creation, it helps to understand what the word itself signifies. In the Turkish language, the word ezme roughly translates to crushed or mashed. However, unlike a smooth puree or a heavy cooked sauce, a classic Turkish Ezme Tomato Salad with Pomegranate relies on finely hand chopped raw vegetables mixed with rich olive oil, deeply savory tomato paste, and sweet, sharp condiments.
Ingredients
Scale
- 4 large ripe tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small red chilli, finely chopped
- ½ cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 3 tbsp pomegranate seeds
- 2 tbsp extra-virgin olive oil
- 1½ tbsp pomegranate molasses
- 1 tbsp fresh lemon juice
- 1 tbsp tomato paste
- ½ tsp Aleppo pepper or red pepper flakes
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the vegetables: Finely chop the tomatoes, red onion, bell pepper, and chilli. For a less watery salad, remove some of the tomato seeds before chopping.
- Add the herbs: Place the chopped vegetables in a large bowl and add the parsley and mint.
- Make the dressing: In a small bowl, whisk together the olive oil, pomegranate molasses, lemon juice, tomato paste, Aleppo pepper, cumin, salt, and black pepper.
- Combine: Pour the dressing over the vegetables and gently mix until everything is evenly coated.
- Rest: Let the Ezme sit for 10–15 minutes at room temperature so the flavors can develop.
- Finish: Sprinkle the pomegranate seeds over the top and garnish with extra parsley and mint.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Vegan
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: ~135 kcal
Keywords: Turkish Ezme Salad, Pomegranate Tomato Mezze, Turkish Tomato Dip, Acili Ezme Recipe