This salad looks fairly standard; however, the dressing is what ‘makes’ it - all fresh, really, really good. I made this for a family reunion (doubled it & had it in a foil roasting pan to serve) & it was such a hit that I made it for large gatherings several more times and was asked fairly often for the recipe. I use the grape/cherry tomatoes - if they are large, you can cut them in half - of course if you have fresh, homegrown tomatoes & other veggies, that’s a gamechanger & would only make this salad that much better.
TURKISH SALAD
Serves 4
1 romaine lettuce heart
1 green bell pepper
1 red bell pepper
½ cucumber
4 tomatoes (grape or cherry tomatoes are a good substitute & look pretty, too)
1 red onion
8 ounces feta cheese, crumbled
black olives, to garnish
For the dressing;
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
salt & ground black pepper
To Assemble Salad:
Chop the lettuce into bite-size pieces.
Seed the peppers, remove the cores and cut the flesh into thin strips.
Chop the cucumber and slice or chop the tomatoes.
Cut the onion in half, then slice finely.
Place the chopped lettuce, peppers, cucumber, tomatoes and onion in a large bowl.
Sprinkle the feta over the top and toss lightly.
Whisk together the olive oil, lemon juice and garlic in a small bowl.
Stir in the chopped fresh parsley and mint and season with salt and ground black pepper to taste.
Pour the dressing over the salad, toss lightly and serve at once, garnished with a handful of black olives.
I’ll save the dressing recipe, thanks!
This is interesting: I posted the fact that middle eastern people used dried mint and lemon juice on their salads before I read your delicious sounding Turkish salad!
The recipe for my next salad. And I can’t wait for it. Thanks much.