Turkish Chopped Salad Food
TURKISH SALAD
This delicious fresh vegetable salad is found on dining tables throughout Turkey and served prior to the main course.
Provided by Geema
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl and chill for at least 1 hour before serving.
Nutrition Facts : Calories 41.5, Fat 2.5, SaturatedFat 0.4, Sodium 104.2, Carbohydrate 5, Fiber 1.4, Sugar 2.5, Protein 1
TURKISH CHOPPED SALAD
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.
Provided by UmmBinat
Categories Vegetable
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 81, Fat 4.8, SaturatedFat 0.7, Sodium 10.4, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 1.9
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.
Provided by atm1970
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop parsley and set aside.
- Chop the remaining vegetables, and add them to a bowl.
- Add olives.
- Add dressing and parsley, mix thoroughly coating the vegetables.
- Add additional salt and pepper if you wish.
- Transfer salad to a platter.
- Crumble feta cheese on top.
- Place lemon wedges around platter.
- Serve with pita triangles (warmed is best).
Nutrition Facts : Calories 202, Fat 12.8, SaturatedFat 5.2, Cholesterol 25.4, Sodium 610.9, Carbohydrate 16.5, Fiber 2.2, Sugar 4, Protein 6.6
TRADITIONAL TURKISH SALAD
"This classic salad is a wonderful combination of textures and flavors. The saltiness of the cheese is balanced by the refreshing salad vegetables." From Around the World Cookbook. Posted for Zaar World Tour 2006.
Provided by Kim127
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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 thinly.
- Place all chopped salad ingredients in a bowl and sprinkle the feta over the top and lightly toss together.
- For the dressing, blend together the olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint and season with salt and pepper to taste.
- Pour the dressing over the salad, toss lightly and serve garnished with a handful of black olives.
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