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)
Ingredients
- 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)
Instructions
- 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.
Preparation time: 10 minute(s) | Cooking time: 1 minute(s)
Number of servings (yield): 4
Nutrition (per serving): 48 calories, 4 calories from fat, <1g total fat, 0mg cholesterol, 31.4mg sodium, 432.5mg potassium, 10.6g carbohydrates, 2.5g fiber, 4.8g sugar, 2g protein
Anonymous
September 3, 2009 at 5:05 pmHi 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…
Peter Houlding
August 30, 2013 at 12:47 amA great recipe! Enjoyed it very much. My only comment on this and other similar recipes is that it pays to de-seed the tomatoes and the cucumbers; this stops the salad ‘getting wet’ as it sits. See what you think!