TURKISH CHOPPED SALAD

SERVES 6 to 8 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. INGREDIENTS DRESSING: • 1 cup (240 ml) fresh parsley leaves, minced (about 1/4 cup (960 ml)) • juice of 2 lemons (about 1/4 cup (960 ml)) • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1/4 teaspoon (20 ml) ground cumin • 1/4 teaspoon (20 ml) paprika • 1/4 teaspoon (20 ml) dried oregano • 1/4 teaspoon sumac (optional) • 1/3 cup (720 ml) extra-virgin olive oil • salt and black pepper, to taste SALAD: • 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 Make this recipe your own! Add other raw veggies like slivered red cabbage, fennel, or a few hot peppers. Toss in green olives instead of black, or roasted red peppers instead of raw. The only requirement? Chop everything into equal-sized dice, so no one taste dominates. DIRECTIONS 1. Chop the parsley and place it 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. 2. 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 them to the bowl. 3. Pour the dressing over the salad and toss with two wooden spoons until the vegetables are coated. Taste and adjust seasonings. YOU KNOW HOW YOU COULD DO THAT? Same directions, different ingredients. MAKE FRENCH-ISH DRESSING! • 1 cup (240 ml) fresh parsley leaves, minced (about 1/4 cup (960 ml)) • juice of 2 lemons (about 1/4 cup (960 ml)) • 1 clove garlic, minced (about 1 teaspoon) • 1/2 tablespoon (30 ml) Dijon mustard • 1 teaspoon dried thyme leaves • 1/3 cup (720 ml) extra-virgin olive oil • salt and black pepper, to taste MAKE ITALIAN-ISH DRESSING! • 1 cup (240 ml) fresh parsley leaves, minced (about 1/4 cup (960 ml)) • 4-5 fresh basil leaves, minced (about 2 tablespoons) • 1/4 cup (960 ml) balsamic vinegar • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1 teaspoon (5 ml) crushed red pepper flakes • 1/3 cup (720 ml) extra-virgin olive oil • salt and black pepper, to taste  

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Turkish chopped salad is a riot of dice: cucumber, tomato, green pepper, radish, and red onion tumbled in a lemony parsley dressing with cumin, oregano, and sumac. Every piece cut to the same size means every bite balanced. It feeds a crowd and never wilts.

Pro Tips

• Dice everything to roughly 1/4 inch. Uniform pieces are what make each forkful taste balanced.
• Whisk the dressing slowly, drizzling in the oil so it emulsifies and clings to the vegetables instead of pooling at the bottom.
• Slice the olives and fold them in with the vegetables. Their brininess seasons the salad as it sits.
• Sumac is optional but worth seeking out. It adds the tangy, berry-like note that marks the Turkish version.
• The same chopping method works with the French-ish mustard-thyme dressing or the Italian-ish balsamic-basil one, which is superb with grilled meat.

Frequently Asked Questions

Can I make Turkish chopped salad ahead?

Yes, though the vegetables are crispest the first day. Dice everything ahead and dress it up to an hour before serving so the flavors meld.

What does sumac taste like?

It is tangy and slightly fruity, almost like lemon with a berry edge. If you cannot find it, a little extra lemon juice is the closest substitute.

How long do leftovers keep?

Refrigerate them for up to 2 days. The salad softens and releases some dressing as it sits, so drain it lightly before serving again.

Is this salad paleo?

Yes. Vegetables, olives, lemon, olive oil, and spices, with no grains, dairy, or sugar. It is vegan and Whole30-friendly as well.

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