Turkish Salad

Enjoy a refreshing taste of Turkey with traditional Turkish salad, made with fresh diced vegetables and herbs, tossed in a simple olive oil and lemon juice dressing

Prep Time10

Total Time10

Course: Salad

Cuisine: Turkish, Vegan

Diet: Vegan

Keyword: vegan salad

Servings: servings

Calories: 55kcal

Ingredients

1 cup cherry tomatoes
½ cucumber (Persian cucumbers preferable)
¼ red onion
½ red bell pepper
½ green bell pepper
2 tablespoons fresh flat-leaf parsley chopped
1 tablespoon fresh mint chopped

Dressing

1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper

Instructions

Finely diced the tomatoes, bell peppers, cucumber and red onion. Try to keep them the same size.
In a large bowl, combine the diced tomatoes, cucumbers, onion, green bell pepper, and red bell pepper.
Add the chopped parsley and mint to the bowl, and toss everything together.
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, salt, and black pepper until well combined.
Pour the dressing over the salad and toss everything together until the vegetables are evenly coated.
Place in the fridge and chill for at least one hour.
Serve the salad chilled, garnished with additional parsley and mint leaves if desired.

Notes

Makes 4 servings

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition