Turkish Vegetable Salad

Preparation info

  • Difficulty

    Easy

  • Serves

    10-12

    as appetizers

Appears in

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

Welcome to Claire's

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.

Ingredients

  • 1 English cucumber, peeled and diced
  • 2 small bell peppers (1 yellow and 1 green), cored, seeded and diced
  • 1 small red onion, diced
  • 1 small bunch Italian flat-leaf parsley, finely chopped, including tender stems
  • 2 vine-ripened tomatoes, cut into medium dice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons snipped fresh dill
  • Sea salt, to taste

Method

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 room temperature.