This is a delightful warm-weather recipe from one of my new favorite cookbooks, Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan. Thanks, Melissa, for sharing the recipe with us!
This is one of those recipes that makes everyone think you’re a genius because it tastes so good (while inside you know the real secret: lots of chopping). Bright and crunchy, it’s ridiculously healthy—without tasting like it’s ridiculously healthy—and it’s so friendly and eager to please. Cut the recipe in half if you don’t want leftovers or double it up to share at a potluck.
Turkish Chopped Salad
- 1 cup fresh parsley leaves, minced (about 1/4 cup)
- juice of 2 lemons (about 1/4 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sumac (optional)
- 1/3 cup extra-virgin olive oil (where to find REAL olive oil)
- salt and black pepper, to taste
- 2 medium cucumbers, peeled
- 2 medium green peppers, seeded
- 3 medium tomatoes
- 1/2 medium red onion
- 1 bunch radishes, tops removed
- 1 can (6 ounces) large black pitted olives
Chop the parsley and place in a medium bowl. Add the lemon juice, garlic, cumin, paprika,oregano, and sumac. Whisk until blended, then slowly drizzle in the oil, stirring vigorously. Season with salt and pepper, taste, then adjust seasonings.
Dice all the vegetables into roughly the same size—a 1/4-inch dice is nice— and place in a large mixing bowl. Slice the olives and add to the bowl.
Pour the dressing over the salad and toss with two wooden spoons until the vegetables are coated. Taste and adjust seasonings.
Enjoy your Turkish Chopped Salad!
Where To Get The Cookbook
How about a method of cooking that consolidates your prep work into a couple weekend hours so that you can toss weekday lunches and dinners together in as little as 15 minutes?