Turkish Chopped Salad

READY IN: 25mins
Recipe by UmmBinat

A delicious salad my family enjoys to eat on its own or as an accompaniment to mix into rice dishes such as Iranian Chicken With Rice (Morgh Polou) or Timman Z'affaran (Iraqi Saffron Rice With Meat). Originally posted fro Ramadan Tag, a variation on a dish from Gaziantep, Turkey, which is sometimes called Women's Salad! Modified from a recipe by Musa Dagdeviren on http://www.foodandwine.com.

Top Review by Chef Kate

I love this dressing! It's so simple and yet the taste is so complex. I ended up dipping slices of cucumber in the remains of the dressing (after eating more than my fair share of the salad) -- MUCH better than chips in dip. I did use Aleppo pepper instead of the pepper flakes or cayenne.
Thanks, Umm!

Ingredients Nutrition


  1. In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.
  2. In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint.
  3. Pour the dressing over the salad and toss well.
  4. Serve at once or refrigerate for up to 1 hour.
  5. Enjoy!

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