Name: Turkish Chopped Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 , 6 serving(s)
Ingredients: 3 medium garlic cloves, minced (I use less per preference here); 2 tablespoons unrefined extra virgin olive oil; 2 teaspoons pomegranate molasses (I prefer Cortas brand, found in Middle Eastern shops); 1/2 teaspoon crushed red pepper flakes (I used cayenne powder instead, to taste); sea salt; 2 large tomatoes, cut into 1/4-inch dice; 2 medium cucumbers, peeled, halved lengthwise, seeded and and cut into 1/4-inch dice (I use baby cucumbers); 2 scallions, minced; 1 bell pepper, cut into 1/4-inch dice (your choice of colour); 1 small red onion, cut into 1/4-inch dice (or sweet onion); 1/2 cup chopped flat leaf parsley; 1/4 cup chopped mint leaf

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Recipe by UmmBinat

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Turkish Chopped Salad created by Artandkitchen

A delicious salad my family enjoys to eat on its own or as an accompaniment to mix into rice dishes such as recipe#196203 or recipe#387395. 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.

Ready In:: 25mins
Serves:
Units:

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ingredients

3 medium garlic cloves, minced (I use less per preference here)
2 tablespoons unrefined extra virgin olive oil
2 teaspoons pomegranate molasses (I prefer Cortas brand, found in Middle Eastern shops)
¹⁄₂ teaspoon crushed red pepper flakes (I used cayenne powder instead, to taste)
sea salt
2 large tomatoes, cut into 1/4-inch dice
2 medium cucumbers, peeled, halved lengthwise, seeded and and cut into 1/4-inch dice (I use baby cucumbers)
2 scallions, minced
1 bell pepper, cut into 1/4-inch dice (your choice of colour)
1 small red onion, cut into 1/4-inch dice (or sweet onion)
¹⁄₂ cup chopped flat leaf parsley
¹⁄₄ cup chopped mint leaf

directions

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

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RECIPE MADE WITH LOVE BY

@UmmBinat

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@UmmBinat

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"A delicious salad my family enjoys to eat on its own or as an accompaniment to mix into rice dishes such as recipe#196203 or recipe#387395. 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."

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review by ellie_

3/30/2012

Great salad! I used some chives instead of the green onions and only 2 garlic cloves, but otherwise made as directed. Think this will be great for lunch tossed with some tuna. Thanks for sharing!

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tweak by ellie_

3/30/2012

Great salad! I used some chives instead of the green onions and only 2 garlic cloves, but otherwise made as directed. Think this will be great for lunch tossed with some tuna. Thanks for sharing!

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review by Chef Kate

10/26/2011

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!

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tweak by Chef Kate

10/26/2011

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!

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review by Artandkitchen

7/9/2011

Ï prepared this salad with this wonderful dressing on a lollo salad bed. I substitute the red onions with the green ones as I still have some to use and as I like sooo much. All my family enjoyed it and the pomegranade molasse came as good change to vinegar or lemon juice. Thank a lot for this recipe!

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