You'll find this salad as a side dish all over Turkiye, but also very similar versions throughout the Middle East and Levant. It goes well with meats and fish or can be a meal on its own, with some crusty bread and fresh cheese, which is what makes it one of the most versatile salad recipes you can make at home.
Serves 4
Ingredients
3-4 medium size Persian cucumbers, cut in half lengthwise and roughly chopped
3 medium tomatoes, roughly chopped
3 spring onions, finely chopped
One handful of flat leaf or curly parsley, roughly chopped
2 tablespoons Oil of Anatolia extra virgin olive oil
Juice of ½ lemon
1 teaspoon salt-free sumac
Sea salt and freshly ground black pepper, to taste
Method
Combine the cucumbers, tomatoes, spring onions and the parsley
in a bowl. Add the olive oil and lemon juice and mix all together.
Season with salt, ground black pepper, and sumac. Serve freshly made.
Recipe adapted from Ozlem’s Turkish Table. You can also find it on MyHalalKitchen.com