Turkish Ezme with Pomegranate - Spicy Tomato and Pepper Salad

Ingredients

• 500 g ripe tomatoes
• 2 piece green bell peppers
• 1 piece red onion
• 1 bunch fresh parsley
• 15 piece fresh mint leaves
• 150 g pomegranate seeds
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare the tomatoes

   Remove the cores from tomatoes and dice them into 3-4mm pieces. Place in a large mixing bowl and sprinkle with half the salt. Let sit for 10-15 minutes to draw out excess moisture. The tomatoes should release their juices and soften slightly. Do not skip the salting step as it prevents the ezme from becoming watery.

2. Chop the vegetables

   Finely dice the bell peppers and red onion into pieces similar in size to the tomatoes, about 3-4mm. Remove any seeds from the peppers. Chop the parsley and mint very finely using a sharp knife for 2-3 minutes. The herbs should be minced almost to a powder consistency. Do not use a food processor as it will bruise the herbs.

3. Drain the tomatoes

   Drain the salted tomatoes in a fine-mesh strainer for 5 minutes, pressing gently to remove excess liquid. The tomatoes should still be moist but not dripping. Return them to the clean, dry mixing bowl. Do not press too hard or the tomatoes will become mushy.

4. Combine the vegetables

   Add the diced peppers, onion, parsley, and mint to the drained tomatoes. Mix gently with a wooden spoon for 1-2 minutes until evenly distributed. The mixture should look colorful and well-combined with no clumps of herbs. Do not overmix as this can break down the vegetables.

5. Make the dressing

   In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, red pepper flakes, remaining salt, and black pepper for 1 minute until emulsified. The dressing should be slightly thick and glossy. Taste and adjust seasoning - it should be tangy and mildly spicy. Do not add too much pomegranate molasses as it can overpower the other flavors.

6. Dress and rest

   Pour the dressing over the vegetable mixture and toss gently for 2-3 minutes until everything is well-coated. Cover and refrigerate for 30-45 minutes to allow flavors to meld. The vegetables should absorb some dressing while maintaining their texture. Do not let it sit longer than 2 hours or it will become soggy.

7. Add pomegranate and serve

   Just before serving, gently fold in the pomegranate seeds for 30 seconds, being careful not to burst them. Transfer to a serving dish and let sit at room temperature for 5 minutes. The pomegranate seeds should be evenly distributed and add pops of color. Do not add the seeds too early as they may burst and color the entire salad pink.

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