Ezme Salad
A finely hand-chopped tomato and pepper salad dressed with tangy pomegranate molasses and aromatic spices.
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Ingredients
- 4 roma tomatoes, finely diced
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup flat-leaf parsley, finely chopped
- 2 tbsp pomegranate molasses
- 3 tbsp extra virgin olive oil
- 1 tsp ground sumac
- 1 tsp Aleppo pepper flakes
- 1/2 tsp salt
Instructions
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1
Finely chop 4 finely diced roma tomatoes, 1 finely diced red bell pepper, 1/2 finely diced red onion, 2 minced garlic cloves, and 1/2 cup finely chopped flat-leaf parsley until very small and uniform.
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2
Transfer chopped vegetables to a fine-mesh strainer to drain excess liquid for 5 minutes.
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3
Transfer drained mixture to a bowl and add 2 tbsp pomegranate molasses, 3 tbsp extra virgin olive oil, 1 tsp ground sumac, 1 tsp Aleppo pepper flakes, and 1/2 tsp salt.
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4
Stir thoroughly to combine, season to taste, and serve chilled.
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