Turkish Chopped Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's a tart, refreshing, no-oil summer salad with plenty of character. It's soupy on purpose, used for dipping bread.

Try to find thin-skinned sweet peppers at your local summer farmstand. Otherwise you'll need to pare them when raw, a tedious process. Choose fresh firm tomatoes so you can cut them into the smallest of dice. Prepare the vegetables early in the day, mix them well, then salt and leave them to mellow. Avoid using your food processor for this dish, lest you end up wit