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TURKISH CHOPPED SALAD – paleo recipe
Stav Kogan

TURKISH CHOPPED SALAD

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp sumac (optional)
  • 1/3 cup extra-virgin 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 oz) large black pitted olives

Method
 

  1. 1.
  2. Chop the parsley and place it in a medium bowl.
  3. Add the lemon juice, garlic, cumin, paprika, oregano, and sumac.
  4. Whisk until blended, then slowly drizzle in the oil, stirring vigorously.
  5. Season with salt and pepper, taste, then adjust seasonings.
  6. 2.
  7. Dice all the vegetables into roughly the same size—a 1/4-inch dice is nice—and place in a large mixing bowl.
  8. Slice the olives and add them to the bowl.
  9. 3.
  10. Pour the dressing over the salad and toss with two wooden spoons until the vegetables are coated.
  11. Taste and adjust seasonings. YOU KNOW HOW YOU COULD DO THAT? Same directions, different ingredients. MAKE FRENCH-ISH DRESSING!
  12. 1 cup fresh parsley leaves, minced (about 1/4 cup) juice of 2 lemons (about 1/4 cup)
  13. 1 clove garlic, minced (about 1 teaspoon)
  14. 1/2 tablespoon Dijon mustard
  15. 1 teaspoon dried thyme leaves
  16. 1/3 cup extra-virgin olive oil salt and black pepper, to taste MAKE ITALIAN-ISH DRESSING!
  17. 1 cup fresh parsley leaves, minced (about 1/4 cup)
  18. 4-5 fresh basil leaves, minced (about 2 tablespoons)
  19. 1/4 cup balsamic vinegar
  20. 1 clove garlic, minced (about 1 teaspoon)
  21. 1 teaspoon crushed red pepper flakes
  22. 1/3 cup extra-virgin olive oil salt and black pepper, to taste

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