Name: Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad
Yield: 4 to 6 servings
Ingredients: 3 medium ripe fresh red tomatoes; 1/2 English cucumber, quartered lengthwise and finely sliced; 1/2 cup tightly packed coarsely chopped purslane or arugula; 2 scallions, including most of the green, thinly sliced; 1 cup tightly packed coarsely chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh mint leaves; 1 to 2 tablespoons chopped fresh thyme or savory; 2 to 4 jalapeño chiles, seeded and finely diced; 2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional); 3 tablespoons fruity extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon balsamic vinegar; 2 teaspoons grated lemon zest; Sea salt and freshly ground black pepper; Pinch of sumac (optional)

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Spicy Tomato, Pepper, Cucumber, Mint, and Parsley SaladCookbook cover image courtesy of Random House

This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.

Recipe notes

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