Turkish Chopped Salad Recipe

• 3 medium Garlic Cloves (minced)
• 2 tbsp Extra-Virgin Olive Oil
• 2 tsp Pomegranate Molasses
• ½ tsp Red Pepper (crushed)
• Salt (to taste)
• 2 large Tomatoes (diced into ¼-inch cubes)
• 2 medium Cucumbers (peeled, halved lengthwise, seeded and cut into ¼-inch cubes)
• 2 Scallions (minced)
• 1 Green Bell Pepper (cut into ¼-inch cubes)
• 1 small Red Onion (cut into ¼-inch cubes)
• ½ cup flat-leaf Parsley (chopped)
• ¼ cup Mint Leaves (chopped)

• Take a small bowl and mix together garlic, olive oil, pomegranate molasses and red pepper.
• Add salt and stir well. Set the dressing aside.
• Take a large mixing bowl and combine tomatoes, cucumbers, scallions, green bell pepper, red onion, parsley and mint leaves. Toss to combine the vegetables.
• Pour the dressing over the vegetables and mix well.
• You can either serve the salad immediately or refrigerate for at least 1 hour and then serve.