Turkish Salad

A delicious salad is all you really need to elevate most meals and this Turkish salad does just that. It is perfectly spicy from the harissa and Aleppo pepper yet slightly tangy and sweet from the pomegranate molasses and lemon. I would say the tomatoes and herbs alongside the dressing are what really make this salad amazing.

I first had this at a local Middle Eastern restaurant. They offer it just like they do with tabbouleh, fattoush, tahini salad, and Arabic salad. I was intrigued when I first had it alongside my favorite dips like baba ghanouj and hummus with kofta and rice; it worked so well. I knew in time I would recreate it. Recently, I had someone from my audience request this salad and it reminded me to do so. She had it with Falafel in Palestine recently and craved it. I can imagine how lovely it would be in a falafel sandwich, especially this version which has a little heat to it.

Learn more about this Turkish Salad

Although many Arabs know this dish as Turkish salad; in Turkish, they refer to it as Ezme. Turkish Ezme is a condiment, dip, salsa-like recipe often served with kebab. Acili Ezme, I believe refers to a spicier version of this which is what I am presenting. For a saucier version. you can put the vegetables in a food processor. It will, however, change the texture of the dish. I find a little time and a sharp knife are the way to go for this recipe. Ezme also refers to the term ‘mashed’ which makes sense since this is either finely chopped or “mashed” in a food processor.

When you first look at this salad, you will notice that tomatoes must be the main ingredient as it is vibrant in red. You have both fresh tomatoes, tomato paste, and harissa in this recipe. Traditionally, you won’t find harissa or shatta used in spicy Turkish salad but rather more Aleppo pepper.

Tips for the Best Turkish Salad

This Turkish salad recipe is easy and straightforward. There are just a few things to keep in mind to make it the best it can be.

1. Use all fresh ingredients. The tomatoes should be on the firmer side yet ripe. You do not want them too mushy. In the summer, this salad is even better since tomatoes are in season and are naturally sweet.
2. Salt your salad according to your preference but keep inmind that salt will enhance flavor like in all dishes. Start with a tsp and add more from there if needed.
3. You must let this recipe chill for at least one hour before serving. Ideally, 4 hours or more for the flavors to really come together and the tomatoes to release their juice and make it saucier.

As always, I would love to hear what you think. Please leave a comment below and feel free to ask any questions you may have! Send your remakes my way on my Instagram for me to repost too!

Print Recipe

5 from 2 votes

Turkish Salad

This Turkish salad is vibrant flavor and is the perfect side, condiment, or appetizer to many Middle Eastern meals.

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Keyword: acili ezme, ezme, Fufus Kitchen, salad recipes, turkish ezme salad, turkish salad, turkish salad recipe, vegan recipes

Servings: 4 people

Author: Heifa

Ingredients

• 3 Large Tomatoes, finely chopped not too ripe
• 1 Onion, finely chopped preferably white or yellow for authenticity
• 1/4 cup Parsley, finely chopped add up to 1/2 cup if you prefer it to be more herbaceous
• 2 Garlic cloves, finely chopped
• 1 Colored Bell pepper, finely chopped
• 1 Jalepano or anaheim pepper, finely chopped

Dressing

• 3 tbsp Olive oil feel free to add up to 1/4 cup if you like more
• 3 tbsp Spicy Harissa or shatta (hot red pepper sauce)
• 1 Large Lemon's juice
• 1 tbsp Tomato Paste
• 1 tbsp Pomegranate Molasses
• 1/2 tbsp Aleppo Pepper
• 1/2 tbsp Sumac
• 1 tsp Dried Mint
• Salt to taste this salad needs salt so be sure not to skip this ingredient. Add 1 tsp at first and see if your preference is more.

Instructions

• Simply mix together all the finely chopped vegetables and place them in the desired serving bowl.
• Stir together all the dressing ingredients. Taste and adjust if necessary then pour on top of the salad mixture. Stir very well, cover, and refrigerate for at least one hour before serving.
• This salad is best cold and when it has a few hours to meddle its flavors. The juices of the vegetables with time will release and make it even tastier with the dressing. I typically make this the night before or the morning of for the best flavor.

Notes

This salad keeps well for 5 days in a sealed container.

You can use a food processor to chop the vegetables. However, it will most likely lose the texture of a hearty salad and become more like a delicious sauce.