Turkish Vegetable Salad

Preparation info
  • Serves


    as appetizers
    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

We recently had the honor to serve lunch to a group of international leaders, many of whom were from Turkey, and we made this salad for them. They enjoyed it, and now we often make it for our deli case, too.


  • 1 English cucumber, peeled and diced
  • 2 small bell peppers (1 yellow and


Place the diced cucumber, peppers, and onion in a bowl. Add the chopped parsley and the diced tomatoes with their juices. Using your hands or two wooden spoons, gently toss the ingredients to combine. Drizzle the olive oil evenly over the top, then gently toss to coat. Scatter the dill over the top and sprinkle with sea salt. Toss gently but thoroughly to combine. Taste for seasonings. Serve at