A vibrant and flavorful Turkish salad made with finely diced vegetables and a tangy dressing, perfect as a side dish.
Ingredients
- 2cupsripe tomatoes, finely diced
- 1cupred bell pepper, finely diced
- 1cupred onion, finely diced
- 1cupItalian parsley leaves, finely chopped
- 1/4cupfresh mint leaves, chiffonade
- 1tspred pepper flakes
- 2tbsppure olive oil
- 2tbsplemon juice, freshly squeezed
- 1tbspmolasses
- 2clovegarlic, minced
- salt & pepper to taste
How to make Turkish Ezme Salad
Chop the salad
Place the chopped vegetables, herbs & garlic onto a chopping board and chop further so all the vegetables infuse together. You want to chop until you end up with a salsa. Then place into a mixing bowl.
Season the Salad
Add salt, black pepper & red pepper flakes. Toss gently to coat the vegetables evenly.
Dress the Salad
Drizzle olive oil, lemon juice, and molasses over the salad. Mix well to combine.
Tips & Tricks
For a more intense flavor, prepare the salad a few hours in advance and let it chill in the refrigerator.
Adjust the amount of red pepper flakes to suit your heat preference.
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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