Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad

Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad
Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad
This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4 to 6 servings
Mediterranean Salad Tomato Vegetarian Low Cal High Fiber Turkish Vinegar Lemon Mint Meat Cucumber Arugula Healthy Low Cholesterol Vegan Thyme Jalapeño Parsley
  • sea salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest

PreparationSalad: Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes. Dressing: To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like. Per serving: 120.3 calories, 94.3 calories from fat, 10.5g total fat, 1.4g saturated fat, 0.0mg cholesterol, 30.9mg sodium, 6.3g total carbs, 2.6g dietary fiber, 1.3g sugars, 1.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Mediterranean Hot and Spicy by Aglaia Kremezi Copyright (c) 2009 by Aglaia Kremezi Published by Broadway Books. Aglaia Kremezi is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.

PreparationSalad: Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes. Dressing: To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like. Per serving: 120.3 calories, 94.3 calories from fat, 10.5g total fat, 1.4g saturated fat, 0.0mg cholesterol, 30.9mg sodium, 6.3g total carbs, 2.6g dietary fiber, 1.3g sugars, 1.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Mediterranean Hot and Spicy by Aglaia Kremezi Copyright (c) 2009 by Aglaia Kremezi Published by Broadway Books. Aglaia Kremezi is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.

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