Name: Turkish Dried Tomato Salad with Fresh Herbs and Walnuts
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g sun-dried tomatoes; 1 piece red onion; 1 bunch fresh parsley; 15 piece fresh mint leaves; 100 g walnuts; 4 tbsp extra virgin olive oil; 2 tbsp lemon juice; 2 clove garlic; 1 tsp salt; 1 pinch black pepper

Kuru domates salatası is a beloved Turkish meze that transforms humble sun-dried tomatoes into an elegant appetizer. This rustic dish originated in Turkey's sunny Mediterranean regions where tomatoes are naturally dried under the intense summer sun, concentrating their flavors into jewel-like morsels. The magic of this salad lies in its simplicity and the quality of its ingredients. Sun-dried tomatoes provide an intense, concentrated sweetness that pairs beautifully with the sharp bite of red onions and the fresh herbaceous notes of parsley and mint. The addition of toasted walnuts creates textural contrast while Turkish olive oil brings everything together with its fruity richness. Each bite delivers layers of flavor - the initial chewiness of the rehydrated tomatoes gives way to bursts of concentrated umami, while the herbs provide brightness and the walnuts add earthy depth. The salad's deep red color flecked with green herbs makes it as visually stunning as it is delicious. This versatile meze works perfectly as part of a larger spread alongside other Turkish appetizers, or as a light lunch served with crusty bread. The flavors actually improve after resting, making it an excellent make-ahead dish for entertaining or meal prep.

Ingredients

Instructions

Rehydrate dried tomatoes

Place sun-dried tomatoes in a bowl and cover with warm water. Let them soak for 15-20 minutes until they become plump and tender. They should feel soft when pressed but still retain some chew. Do not oversoak or they will become mushy and lose their concentrated flavor.
Toast the walnuts

Heat a dry pan over medium-low heat for 1 minute. Add walnuts and toast for 4-5 minutes, stirring frequently, until they smell fragrant and turn golden brown. They should sound crisp when tapped together. Do not let them burn or they will taste bitter.
Prepare aromatics and herbs

Finely slice the red onion into thin half-moons. Mince the garlic cloves very finely. Roughly chop the parsley leaves and mint, removing thick stems. The herbs should be in small pieces but not minced to powder. Do not chop herbs too far in advance or they will wilt.
Drain and chop tomatoes

Drain the rehydrated tomatoes and gently squeeze out excess water with your hands. Roughly chop them into bite-sized pieces about 1cm in size. They should still hold their shape but be easy to eat. Do not make them too small or they will disappear in the salad.
Make the dressing

In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper for 1-2 minutes until well emulsified. The mixture should look creamy and unified. Do not skip the whisking or the oil will separate from the lemon juice.
Combine all ingredients

Add the chopped tomatoes, sliced onion, herbs, and toasted walnuts to the dressing. Toss gently with clean hands or wooden spoons for 2-3 minutes until everything is evenly coated and glistening. The salad should look vibrant and well-mixed. Do not over-toss or the herbs will bruise.
Rest and serve

Let the salad rest at room temperature for 15-30 minutes to allow flavors to meld. The tomatoes should absorb some dressing and the onions should soften slightly. Taste and adjust seasoning if needed. Do not refrigerate immediately or the olive oil will solidify and coat your mouth unpleasantly.

Tips

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Cooking Tips

For extra depth of flavor, add a pinch of Aleppo pepper or sumac to the dressing - this adds a subtle heat and tang that complements the sweet tomatoes beautifully

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Alternatives

If sun-dried tomatoes aren't available, you can use cherry tomatoes that you've slow-roasted in the oven at 120°C for 3-4 hours until concentrated - they'll be less chewy but equally flavorful

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Serving & Storage

Serve with warm Turkish bread or pita for scooping, alongside other meze like hummus and olives. Store covered in the refrigerator for up to 3 days, but bring to room temperature before serving for best flavor