Turkish Chopped Salad Recipes

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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



Turkish Chopped Salad image

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

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)

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



Turkish Chopped Salad image

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

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

BEVERLY HILLS CHOPPED SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11



Beverly Hills Chopped Salad image

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

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



Traditional Turkish Salad image

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.

1 romaine lettuce hearts
1 green bell pepper
1 red bell pepper
1/2 cucumber
4 tomatoes
1 red onion
8 ounces feta cheese, crumbled
black olives, to garnish
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, crushed
1 tablespoon fresh parsley, chopped
1 tablespoon of fresh mint, chopped
salt
black pepper, freshly ground

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



Turkish Salad image

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

1 1/2 cups diced tomatoes
1 cup diced green bell pepper
1 cup diced peeled cucumber
1/2 cup minced fresh parsley
1/3 cup green onion
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

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