I’m going to admit right up front that I’m not sure whether I’m posting this photo because I liked the recipe or because I wanted to show off the bowl that I got in a little art gallery in Hotchkiss, Colorado. Don’t get me wrong. The salad was good–light and cool and it really went well with the hummus and baba ganoush I made for dinner last night. But the bowl–mocha brown with shiny, copper-colored stripes of glazing–is a work of art. Too bad that pesky salad is covering most of it up!
Ezme Salatasi (Turkish Tomato Salad)
2 large tomatoes (or 4 medium), chopped
1/2 large cucumber, peeled and diced
1/2 yellow pepper, seeded and chopped
1 small onion, diced
2 cloves garlic, minced
1/2 cup parsley, finely chopped
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons Spicy V-8 (or tomato juice)
generous grating black pepper
1/2 teaspoon paprika
1/4 teaspoon cumin
salt to taste (optional)
Combine all ingredients and mix well. Serve immediately or chill for an hour. Try it in a pita with hummus or on top of a green salad.
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
Share This Recipe:
{ 1 comment… read it below or add one }
Hi there, in Turkish ezme means puree. A Turkish ezme salad is very different from the one you have posted which is probably closer to a coban, (shepherds) salad. afiyet olsun…