Side Dishes/Appetizers

Turkish Salad

Not a lot to say about this salad except the following:

-It was delicious
-The taste of the herbs was really present in the dressing (score one for being able to grow fresh herbs)
-Anything with feta cheese is a winner in my opinion
-It truly is an ideal thing to make on a hot summer night
-Foods like this make me all the more anxious to visit Turkey one day

In short, it was delicious so why not give it a whirl yourself?

Turkish Salad

recipe courtesy of Mediterranean Cooking by Jacqueline Clarke and Joanna Farrow

1 cos lettuce heart

1 green and 1 red pepper

1/2 cucumber

4 tomatoes

1 red onion

8 oz feta cheese, crumbled

black olives, to garnish


3 tbsp olive oil

3 tbsp lemon juice

1 garlic clove, crushed

1 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

salt and ground black pepper

-Chop the lettuce into bite-size pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then slice finely. Place the chopped lettuce, peppers, cucumber, tomatoes, and onion in a large bowl. Scatter the feta over the top and toss lightly. 

-To make the dressing, whisk together the olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint. Season with salt and pepper to taste. 

-Pour the dressing over the salad, toss lightly and serve at once, garnished with a handful of black olives. 


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