In Turkey Salad is served with nearly every meal, there are so many different Turkish Salads and ways to prepare them. Here are 4 easy Turkish Salads to accompany any meal.
Mixed Green Salad with Pomegrante
- Onion (cut half moon, thinly sliced)
- Green Peppers
- Hand full of Pomegranate Seed
- Olive Oil
- Juice of half a Lemon
- Red Pepper Flakes
Roughly chop all the ingredients, apart from the onion which you want to slice nice and thin. Put all the Salad stuff in a bowl for serving, then pour over about half a tablespoon of olive oil and the juice from half a lemon. Sprinkle over the pepper flakes and add salt to taste if you wish.
Mix together then sprinkle over the pomegranate seeds and serve.
Turkish Onion Salad
- Onion 1 Medium
- Lemon Juice ½ lemon
- Sumac 1 teaspoon
- Flat Leaf Parsley small handful.
Take one medium onion, and halt the onion. Then slice your onion as fine as you can in half moon shapes. Then place the onion in a bowl, I like to add lemon juice of ½ a lemon and then sprinkle over a teaspoon of Sumac. You can also add in a handful of chopped flat leaf parsley.
Turkish Shepherds Salad
- Tomatoes 2 medium
- Cucumber 1 large
- Green Pepper Bell or Carliston 1 to 3
- Flat Leaf Parsley small bunch chopped
- Lemon Juice 1 Lemon
- Olive Oil 1 dessert spoon
- Salt (optional)
Chop up all the vegetables and add to a bowl and in your Parsley, then add your Lemon Juice and Olive oil and mix through you salad for a tasty dressing.
Broccoli with Garlic, Lemon and Olive Oil Salad
- Broccoli 1 or 2 Heads
- Lightly boiled, blanched or raw
- 2 or 3 Cloves Garlic crushed
- Juice of a Lemon
- 1 tablespoon Olive Oil
Prepare your Broccoli how you wish, I like to blanch ours, then mix in a bowl the olive oil, lemon juice and crushed garlic. Place cooked Broccoli in a serving bowl and pour over the olive oil mix and toss the Broccoli in the dressing and its ready to serve.
I hope you will enjoy some of these Turkish Salads, please share below in the comments your favourite Turkish Salad.
© 2014 – 2015, Kerry Arslan. All rights reserved.