Turkish Chopped Salad

Preparation info

  • Difficulty


  • Serves


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 with a mushy salad. Serve well chilled.


  • 1 pound firm ripe tomatoes, peeled and diced
  • 1 cup finely diced green bell pepper
  • ¾ cup finely diced red (bell) pepper
  • ½ cup finely chopped flat-leaf parsley
  • 2 tablespoons shredded fresh mint leaves
  • ½ cup chopped scallion or red onion
  • ½ teaspoon Turkish red pepper flakes (see Mail Order Sources)
  • 1 tablespoon dried mint
  • 2 small garlic cloves crushed with 1½ teaspoons coarse salt
  • ½ to 2/3 cup verjus or sour grape juice
  • A few drops of lemon juice or pomegranate concentrate, optional


Combine the tomatoes, green and red peppers, parsley, mint, scallion or red onion, red pepper flakes, dried mint, garlic, and verjus in a bowl. Stir well, cover, and chill for a few hours. The salad should be liquidy. Dilute with 1 cup cold water and serve chilled. If not tart enough, add a drop of pomegranate concentrate or lemon juice.

With thanks to Ayfer Unsalfor sharing this recipe, called Antep salatasi.