Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A crunchy, finely chopped Turkish salad of tomato, cucumber, green pepper and parsley in a sharp lemon and olive oil dressing.
Side dish. Good with grilled lamb köfte, chicken shish or grilled fish. Find a main
Equipment: Chopping board and sharp knife
Measures and names
Ingredients
- 4 ripe tomatoes, finely diced
- 1 cucumber, finely diced
- 1 green pepper, finely diced
- 1/2 small red onion, very finely chopped
- 1 small bunch flat-leaf parsley, chopped
- 1 lemon, juice only
- 2 tbsp extra virgin olive oil
- Salt and black pepper
Method
- Put the tomatoes, cucumber, green pepper, onion and parsley in a bowl.
- Whisk the lemon juice and olive oil with a good pinch of salt and some pepper.
- Pour the dressing over the salad, toss well and serve straight away.
Swaps and tips
Chop everything to roughly the same small size, and dress just before serving so the salad stays crisp.
Easy variations
- Sprinkle with a little sumac
- Add a handful of chopped mint
- Crumble over some feta
- Add a pinch of pul biber
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 7 g | 2 g | 7 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
