From the blog "Surfing the World Cuisine". The name derives from the Taurus mountain range that stretches from Antalaya to Adana, and in Turkey it is served typically with kebabs. I thought it was very fresh tasting and good with grilled meat. I've adapted the recipe somewhat, as there were no quantities given for some ingredients.
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Units: US | Metric
- 1 bunch parsley (about 3 cups chopped)
- 7 -8 green onions
- 1 small handful each dill, mint and arugula (1/2 to 3/4 cup each)
- 2 tomatoes, seeded and chopped
- 1Wash and dry the herbs and greens.
- 2The easiest way to get the parsley leaves is to take the bunch and hold it leaves down. Take a sharp knife and chop it down along the stems. The leaves will separate from the stems very nicely. Gather them together and chop finely. I had about 3 cups chopped parsley. Transfer to medium bowl.
- 3Finely chop the dill, mint and arugula. I used rather less mint. I also used watercress instead of arugula, as there was none at the market. Add to bowl.
- 4Add the chopped and seeded tomatoes (I might add more).
- 5In a small bowl, whisk together all the dressing ingredients.
- 6Drizzle over the salad and gently toss to coat. Sprinkle the pomegranate seeds over all, if using.
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Nutritional Facts for Toros Salad
Serving Size: 1 (99 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 107.2
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 11.7 mg
- Total Carbohydrate 6.0 g
- Dietary Fiber 2.0 g
- Sugars 3.0 g
- Protein 1.4 g
The following items or measurements are not included: