Turkish Chopped Salad
This is one of those recipes that makes everyone think you're a genius because it tastes so good (while inside you know the real secret: lots of chopping). Bright and crunchy, it's ridiculously healthy - without tasting like it's ridiculously healthy - and it's friendly and eager to please. Cut the recipe in half if you don't want leftovers or double it up to share at a potluck.
- 1 cup fresh parsley leaves minced (about ¼ cup)
- 2 lemons juiced (about ¼ cup)
- 1 clove garlic minced (about 1 teaspoon)
- ¼ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp dried oregano
- ¼ tsp sumac
- ⅓ cup extra-virgin olive oil
- salt and black pepper to taste
- 2 medium cucumbers peeled and diced into ¼-inch cubes
- 2 medium green peppers seeded and diced into ¼-inch cubes
- 3 medium tomatoes peeled, seeded and diced into ¼-inch cubes
- ½ medium red onion diced into ¼-inch cubes
- 1 bunch radishes, tops removed diced into ¼-inch cubes
- Place the minced parsley in a medium bowl. Add the lemon juice, garlic, cumin, paprika, oregano, and sumac. Whisk until blended, then slowly drizzle in the oil, stirring vigorously. Season with salt and pepper, taste, then adjust seasonings.
- Add all of the diced vegetables into a large mixing bowl. Pour the dressing over the salad and toss with two wooden spoons until the vegetables are coated. Taste and adjust seasonings.
Make this recipe your own! Add other raw veggies like slivered red cabbage, fennel, or a few hot peppers. Toss in green or black olives, or roasted red peppers instead of raw. The only requirement? Chop everything into equal-sized dice, so no one taste dominates. See recipe in book for other dressing options ("French-ish" and "Italian-ish"). From Well Fed by Melissa Joulwan (page 141).