This is my interpretation of Turkish salads that I grew up on. It may not register as a typical Turkish salad to many who are Turkish. However, the combination is distinctly so. The minty, tangy flavors with fresh vegetables are like no other. Now if only I could use fresh vegetables from Turkey, instead of Pamela Anderson of vegetables like we find here (and yes, I use organic crap but they are are just as crappy, only more expensive).
Tonguc’s Not So Turkish Salad
- Cucumber, 1 peeled and seeded, finely chopped
- Tomato, 2 plum ones, finely chopped
- Onion, half of a medium, finely chopped (scallions or red onions OK)
- Bell Pepper, 1 medium, preferably red or orange, finely chopped
- Olive Oil, 1-2 tablespoon or to taste
- Lemon Juice, juice from half
- Garbanzo beans, 2 cups (can is OK, preferably cooked from dried)
- Mint, 2 tsp if dried, 2 tablespoon if fresh
- Dill, pinch if dried, 1-2 teaspoon if fresh
- Red Pepper Flakes, 1 teaspoon
- Black Pepper, to taste
- Feta Cheese, fat free, 2 tablespoon – OPTIONAL
- Salt, to taste – OPTIONAL
In a mixing bowl, combine all ingredients except feta. Mix well. Adjust seasoning and spices. It should taste minty and tangy. Transfer to a salad bowl and dress up with feta and sprinkle some more red pepper flakes for looks. If you have Italian parsley handy, decorate with it.
Serves 2, if accompanying this with protein and serving as dinner. If this is part of a larger dinner, than you can break it down to as much as 6-8 servings (0.25 cup each)
Note: The finer you chop, the more nuanced the tastes will be.
Here is the nutrition information: