CHOPPED TURKISH SALAD
INGREDIENTS
1 cucumber
4 ripe tomatoes
1 red onion
1 pepper
1 stick of celery
1 clove of garlic
½ bunch of parsley
½ bunch of mint
1 tsp sumac (adds a citrusy zing, but by no means essential).
2-3 tbsp pomegranate molasses
DRESSING
½ teaspoon dried oregano
25ml lemon juice
½ teaspoon sugar
80ml Olive oil
salt and pepper
METHOD
Make the dressing. In a bowl add the olive oil, lemon juice, oregano, sugar and salt and pepper; whisk together, to combine ingredients into a dressing consistency. Taste you may need a little more lemon juice, or a splash of water. With all dressings give them a final mix just before using. Your dressing is now ready and will keep for a week in the fridge, so you could easily double up the quantities.
Mince the garlic till it’s a puree, it helps to sprinkle a little salt onto the garlic and squash down with a wide knife, until its a smooth paste. (watch your fingers). Finely chop up the parsley and mint (leave to one side).
Cut your cucumber vertically and scoop out the seeds (if desired), then cut vertically again so you have 4 long pieces then slice into 2cm cubes.
Chop the other vegetables into a similar size, the salad looks lovely when the pieces are quite small and uniform.
In a large mixing bowl add your vegetables and nearly all the herbs. Add the garlic to the dressing and give a final good whisk or shake and taste, pour over the dressing.
Add the dressing (this applies to all salads) just before serving.
Gently mix together, ensuring all the vegetables and herbs are coated, and spoon into a serving bowl. Liberally drizzle on the pomegranate molasses and sprinkle over the sumac and any remaining herb leaves.
It is a very pretty dish with lots of colour, fresh flavours and works well with so many dishes, this could be your go to salad for the entire salad! Try adding small chunks of watermelon, olives, crumbled feta, pomegranate, oh this makes me think of being on a Mediterranean Island on a very hot day, dreaming of what I'll be eating for my dinner!!
