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Su: Turkish Cucumber & Tomato “Salsa”

Published on 10 Dec 2014 |
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Here’s the last recipe served during a Christmas party at my house, all of which are excerpted from a fantastic new cookbook, Su by local Turkish chef Fisun Ercan (see here for the review).

The author serves this salad finely chopped salsa-style. I kept the vegetables chunkier for our Christmas spread but will definitely try it in its “soupy” state. If you loathe green bell pepper — I know I do —, cubanella are an alternative so worth discovering and have become a salad staple in our family after tasting them in this dish. I also loved the addition of pomegranate, both molasses and seeds. It takes this salad from ordinary to exotic. Enjoy!

Excerpted from:

    • Prep Time
    • Minutes
    • Yield
    • 4
Tomato, cucumber and bell pepper salad

Ingredients

  • 2 ripe tomatoes, seeded and fine chopped
  • 1 cubanella pepper, seeded and fine chopped
  • 1 long sweet red pepper, seeded and fine chopped
  • 1/2 red onion, fine chopped
  • 1 small cucumber, seeded and fine chopped
  • 125 ml (1/2 cup) fresh Italian parsley, chopped
  • 125 ml (1/2 cup) fresh dill, chopped
  • 60 ml (1/4 cup) fresh mint, chopped
  • 60 ml (1/4 cup) extra virgin olive oil
  • 60 ml (1/4 cup) lemon juice
  • 1.25 ml (1/4 tsp) harissa (optional)
  • 2.5 ml (1/2 tsp) pomegranate molasses
  • 125 ml (1/2 cup) pomegranate seeds
  • Sea salt

Instructions

  • 1. Place chopped vegetables on a cutting board and chop again to obtain a salsa consistency. Transfer to a bowl and mix in remaining ingredients.
  • 2. Chill 30 minutes minimum. Serve with good bread for dipping in the dressing. A spoon might come in handy as well.

Instructions

  • 1. Place chopped vegetables on a cutting board and chop again to obtain a salsa consistency. Transfer to a bowl and mix in remaining ingredients.
  • 2. Chill 30 minutes minimum. Serve with good bread for dipping in the dressing. A spoon might come in handy as well.
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