Turkish Salad Recipe

Salad

1. 1

   Prepare vegetables

   Wash all produce. Core and seed the tomatoes if very seedy, then dice into roughly 1/2-inch pieces to yield about 2 cups. Peel the cucumber if desired and dice to match the tomato size (about 1 cup). Remove seeds and stem from the green bell pepper and dice finely (about 1/2 cup). Peel the red onion and slice very thinly, then cut slices in half so pieces are about 1/4-inch (about 1/4 cup).

2. 2

   Chop herbs

   Stack parsley leaves, roll and finely chop until you have about 1/2 cup packed. Chop the mint leaves finely to measure about 2 tablespoons. Place herbs in a large mixing bowl.

3. 3

   Combine vegetables

   Add the diced tomatoes, cucumber, bell pepper, and red onion to the bowl with the herbs. Gently toss to combine, using a spoon or your hands so the ingredients mix without becoming mushy.

4. 4

   Make dressing

   In a small bowl or jar combine 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, and 1 teaspoon red wine vinegar (if using). Add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

5. 5

   Dress and rest

   Pour the dressing over the salad and toss gently to coat all pieces evenly. Let the salad sit at room temperature for 5–10 minutes so flavors meld; this also allows tomatoes to release a little juice that flavors the dressing.

6. 6

   Finish and serve

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Sprinkle 1/2 teaspoon ground sumac over the top for brightness. If using, gently fold in 1/2 cup cubed feta or beyaz peynir or scatter on top. Serve immediately as a side or alongside grilled meats, kebabs, or crusty bread.