Su: Turkish Cucumber & Tomato “Salsa”

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:


  • 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.