1/6 Photos of Turkish Chopped Salad
This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days.
My Private Note
Units: US | Metric
- salt, to taste
- pepper, to taste
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 2 -3 ripe plum tomatoes, cubed
- 1 large cucumber, cubed
- 1/2 red onion, diced
- 1/4 lb feta cheese
- 1/4 lb kalamata olive
- 1 -2 pita bread, cut into triangles (for Italian variation use crusty Italian bread)
- 1/8 cup fresh Italian parsley (optional)
- lemon wedge, as a garnish (optional)
- 1Chop parsley and set aside.
- 2Chop the remaining vegetables, and add them to a bowl.
- 3Add olives.
- 4Add dressing and parsley, mix thoroughly coating the vegetables.
- 5Add additional salt and pepper if you wish.
- 6Transfer salad to a platter.
- 7Crumble feta cheese on top.
- 8Place lemon wedges around platter.
- 9Serve with pita triangles (warmed is best).
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Nutritional Facts for Turkish Chopped Salad
Serving Size: 1 (201 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 202.0
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 5.1 g
- Cholesterol 25.3 mg
- Sodium 610.8 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 2.2 g
- Sugars 4.0 g
- Protein 6.5 g