Ezme Salata Recipe

Prepare tomatoes

Core and roughly chop the tomatoes into medium dice. If tomatoes are very juicy, scoop out and reserve excess seeds/juice in a bowl; you can use a couple tablespoons later to adjust texture or discard.

Finely dice the red and red/green bell peppers into pieces similar in size to the tomatoes for an even, spoonable texture.

Finely mince the red onion. To remove bite, rinse the minced onion briefly under cold water and drain well, or soak in cold water for 5 minutes then drain.

Finely mince the fresh hot chili (remove seeds for milder heat or include for more kick). Keep some tiny pieces whole for texture if desired.

Finely chop the parsley and add it to the bowl with the chopped vegetables.

Combine the chopped tomatoes, diced peppers, minced onion, minced chili, and chopped parsley in a large mixing bowl. Mix gently to combine.

In a small bowl or measuring cup, whisk together the extra-virgin olive oil, fresh lemon juice, pomegranate molasses (if using), and sugar until slightly emulsified.

Stir in sea salt, black pepper, red pepper flakes (pul biber), and ground cumin. Taste and adjust seasoning: add more salt or lemon to brighten, more pomegranate molasses for sweetness/tang, or extra red pepper flakes for heat.

If the dressing feels too thick or the salad too chunky, add 1–2 tablespoons of the reserved tomato juice or the listed 2 tablespoons of water to thin slightly; whisk again.

Pour the dressing over the chopped vegetable mixture. Toss thoroughly but gently so the tomatoes release some juice and everything coats evenly.

Let the salad rest in the refrigerator for at least 20–30 minutes to allow flavors to meld. For best flavor, chill 1 hour. Stir again before serving and adjust seasoning if needed.

Just before serving, sprinkle dried or fresh mint over the salad and crumble feta or beyaz peynir on top if using.

Serve cold or slightly chilled with lemon wedges on the side to squeeze over individual portions. Ezme is traditionally served as a meze alongside bread or as a cold accompaniment to grilled meats.