This healthy side dish adds a dash of color to any table.
Turkish salad most often appears on the table as part of a colorful meze selection. It makes a good party salad, too, because you can make it a day or two ahead and it will still be wonderful. Note how healthy it is, too – low in fat and chockful of vitamin C. Here’s my version.
- 1 large onion
- 2 tablespoons olive oil
- 1 green bell pepper
- 2 red bell peppers
- 2 large tomatoes
- 3 tablespoons sliced or pitted, chopped green olives
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 bay leaf
- 4 tablespoons tomato purée
- 2 tablespoons parsley or coriander leaf
- Tabasco or other hot sauce to taste
Peel and dice the onions. Fry them in the olive oil until golden: Use a medium-sized pan or a large frying pan.
Remove the stem, seeds and white inner membrane from all the peppers. Chop into dice. Add them to the onions. Cover the pan and cook the vegetables until the peppers are soft – about 8 minutes. Stir once or twice.
Dice the tomatoes. If necessary, pit and slice the olives. Add all of these to the pan.
Add the bay leaf, black pepper, cumin, salt and tomato paste. If you like, add Tabasco or chili of your choice.
Cover the pan again and cook the vegetables over a medium flame for about 15 minutes.
Some people want the vegetables to retain their individual forms and tastes. (I do.) Others like to blend their Turkish salad and serve it as a dip. ‘Tis up to you.
Chop the parsley and sprinkle it over the salad. I didn’t have parsley when I took the photo above, but it does finish the look of the dish (and tastes good, too).
Serve hot or cold.