Tomato, Walnut, Mint and Pomegranate Salad

I learnt this tomato, walnut, mint and pomegranate salad recipe in Turkey when I visited with Intrepid Travel. It’s a celebration of so many Middle Eastern ingredients, and is the perfect side dish to cut through a meaty main meal.
Prep Time 10 minutes
Course Lunch, Snacks and Sides
Servings 4
Calories 157 kcal
Dairy Free, Diabetic, Gluten Free


  • punnet cherry tomatoes cut in half
  • 1 Lebanese cucumber seeds removed, diced
  • 1 small red onion finely diced
  • 1 pomegranate (seeds)
  • cup walnuts finely chopped
  • cup mint leaves torn
  • cup flat-leaf parsley roughly chopped
  • 2-3 tablespoons extra-virgin olive oil
  • 1 teaspoon sumac
  • 1 lemon juiced
  • salt and freshly ground black pepper


  • Toss all ingredients together gently and season to taste with salt and freshly ground black pepper.


Getting the seeds out of the pomegranate can be a little tricky. Watch my video below where I show you a few different techniques on how to do this easily. Sumac can be replaced with lemon zest if you can’t find any in the supermarket, or don’t have any at home. You can make this salad up ahead of serving – it would benefit from time to marinate and for the flavours to meld. I would serve this with this alinazik – another dish I learnt in Turkey consisting of smoky eggplant puree with spiced lamb and yoghurt.
If you like this recipe be sure to check out some others from my trip to Turkey. There’s a tabouleh salad with mint, grapes and dates, smoky eggplant, capsicum and mint mezze, and walnut, pistachio and sultana baklava with apple syrup!