Turkish salad recipe
I love the salads they serve at Middle Eastern restaurants. As far as I’m concerned, the salad starters are the best part of the meal.
I learned to make some of these salads because I loved them so much, I had to recreate them at home.
This is in my regular Friday rotation since I love to serve this Turkish Salad with my Friday night loaf of challah.
2 large red peppers
5 nice ripe red tomatoes
1 fat clove of garlic
1 cup water
1 tsp sugar
1 Tbsp chicken bouillon
1/3 tsp ground black pepper
Salt (if needed, to taste)
1. Finely dice the peppers, pour 2-3 Tbsp of oil into a heated pan and sauté for around 5 minutes while stirring. Slice the garlic and sauté for around a minute.
2. Score the tops of the tomatoes and drop them in a pot with boiling water. Cook for 2-3 minutes and drain. Chop the tomatoes and add to the peppers, sautéing for around a minute while stirring. Add the water and seasoning.
3. Cook for 15-20 minutes on low-medium heat, stirring occasionally. Most of the liquid evaporates.
Good to know…
The salad improves the next day, so it’s best prepared a day or two in advance. Freezer-friendly. You can add a hot pepper and sauté with the other peppers. You can heat this cold, hot, or at room temperature.