Description
A flavorful and refreshing Turkish salad, made with tomatoes, peppers, herbs, and spices, served chilled as a side dish or appetizer. Perfect with pita bread, grilled meats, or kebabs.
Ingredients
- 5 medium-sized tomatoes
- 1 onion
- 2 cloves garlic
- ½ jalapeño pepper (adjust to desired spice level)
- 1 red chili pepper (adjust to desired spice level)
- ½ red bell pepper
- ½ green bell pepper
- ¼ cup chopped parsley
- 2 tbsp lemon juice
- 2 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 3 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ½ tsp red pepper flakes (adjust to taste)
- 1 tsp sumac
- 1 tsp dried mint
Instructions
- Prep the Vegetables: Wash and roughly chop the tomatoes, onion, garlic, and peppers. Remove the seeds and membranes from the red and green bell peppers. Slice the jalapeño and chili peppers into smaller pieces.
- Process the Mixture: Place the prepared vegetables and chopped parsley into a food processor. Pulse until finely chopped but still chunky (do not puree).
- Mix the Ingredients: Transfer the chopped vegetable mixture to a large bowl. Add lemon juice, tomato paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, and dried mint. Stir well to combine.
- Chill: Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve chilled as a side dish or appetizer with pita bread, grilled meats, or kebabs.
Notes
- Adjust the level of heat by adding more or less of the jalapeño and chili peppers.
- Store in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: Chilled, No-Cook
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
