A classic Turkish salad, found everywhere in Turkey, especially popular in the summertime. Simplicity itself but oh, so refreshing on a hot day! I’ve eaten this so many times in Turkey – at restaurants, cafes, friend’s house, aunts’ houses – and more often than not, it is served in its basic form, cucumbers, onions and tomatoes. However, I’ve also been served it with crumbled feta, lettuce and/or toasted pitta, the latter resembling Fattoush, of course.
Here is how I make it more often than not. Chopping the cucumbers and tomatoes to roughly the same size makes for a prettier salad.Print
- 1 cucumber
- 2 medium ripe but firm tomatoes
- 2 spring onions (white and green), sliced
- half a green chilli, sliced thinly
- 1 handful fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp Sumac
- half tsp salt
- dash/pinch black pepper
- Mix all the vegetables up in a large/salad bowl.
- Mix the dressing up in a small bowl, pour all over and mix thoroughly.
- Letting the salad stand for 10-15 minutes before serving improves the flavour