Turkish salad

I know I know, it’s kind of like a Greek salad, but there are some differences (namely walnuts, sumac, dill + mint). I’d happily eat this for lunch every day with some fresh bread, or in the evening alongside some fish or chicken, a glass of rose and preferably a sunset or sea view! (Note that I’ve roasted my green peppers (these were padron peppers) for 20 minutes with a little olive oil and sea salt because raw peppers just don’t agree with me. And any kind of tomatoes will do).

Ingredients

Salad:

250g mini plum tomatoes

1/2 a cucumber

1/2 a green pepper

1/2 a red onion

Small handful chopped parsley

1 tbsp chopped dill

2 tbsp chopped mint

1 tbsp sumac

small handful chopped walnuts

Half a pack of feta

Salt & pepper

Dressing:

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

Method

  1. Chop the tomatoes in half, cucumber & peppers into cubes, finely slice the onion into half moons, and throw in a bowl with the other salad ingredients.
  2. Crumble in the feta, season well.
  3. In a small bowl or jam jar, mix/shake together the oil and lemon juice and pour over the salad.
  4. Gently mix the whole lot together until well combined.
  5. Pretend you’re sitting in sunshine, and tuck in.
Turkish salad sandwich with leftover roast chicken. And more salad on the side. Nice.

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