Chopped Turkish Salad Recipe

I gotta be real, this chopped Turkish salad is gonna be my new fave cuz its throw-together mix of ripe tomatoes, crunchy cucumbers, bell peppers, a bit of red onion, and zesty lemon juice with olive oil turns my average kitchen night into a wild flavor party even when my space is kinda messy.

I love chopping tomatoes, cucumber, red and green bell peppers, red onion, and garlic. I think the vitamins in these ingredients with fresh parsley and mint help boost nutrition.

My salad gets a fresh kick from lemon juice and extra virgin olive oil, plus salt and pepper for seasoning.

Ingredients

• Tomatoes: These red fruits are full of vitamin C, antioxidants and a little natural sweetness.
• Cucumber: Crisp and refreshing, they add fibre and a cool crunch thats really healthy.
• Bell peppers: Red and green give vibrant color and offer vitamins A and C.
• Red onion: Adds a sharp bite and natural sweetness with some fibre for texture.
• Garlic: Provides a bold flavour, zesty aroma, and supports health with minimal calories.
• Parsley and mint: Fresh herbs that brighten the dish, add vitamins, and make a tasty finish.
• Lemon juice and olive oil: Create a tangy dressing that balances flavors with healthy fats.

Ingredient Quantities

• 3 ripe tomatoes, diced
• 1 large cucumber, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1 medium red onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped (optional)
• 3 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste

How to Make this

1. Dice the tomatoes, cucumber, red bell pepper, and green bell pepper into small pieces.

2. Finely chop the red onion, and mince the garlic clove.

3. Place all the chopped veggies into a large mixing bowl.

4. Add the fresh parsley, and if you’re using it, the fresh mint too.

5. Drizzle the lemon juice over the chopped ingredients.

6. Pour the extra virgin olive oil on top.

7. Season the mixture with salt and pepper to taste.

8. Toss everything together gently until well combined.

9. Let the salad sit for about 10-15 minutes so the flavors blend.

10. Give it a final stir before serving and enjoy your Chopped Turkish Salad!

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Measuring spoons/cup
5. Stirring spoon

FAQ

• Question: How do i know when my tomatoes are ripe enough?
  Answer: Look for tomatoes that are bright in color and slightly soft to the touch. It means they’re ready to be added to your salad.
• Question: Can i make the salad ahead of time?
  Answer: Yes, you can prep the veggies ahead of time, but its best to add the dressing just before serving so the veggies stay crunchy.
• Question: Is it okay to skip the mint if i dont like it?
  Answer: Absolutely, the mint is optional and you can either leave it out or substitute it with extra parsley if you prefer.
• Question: How long can i store the salad in the fridge?
  Answer: Store the salad in an airtight container for about 1-2 days. Its best enjoyed fresh while the veggies are crisp.
• Question: Do you have any tips for chopping the veggies evenly?
  Answer: Try to chop everything into roughly the same size pieces. It doesnt have to be perfect, a little rustic look is totally fine!

Chopped Turkish Salad Recipe Substitutions and Variations

• If you dont have ripe tomatoes you can try using halved cherry tomatoes, they add a sweeter twist.
• Instead of cucumber, you might use diced zucchini or even a yellow squash if thats what you have in the fridge.
• If red or green bell peppers are hard to come by, try using yellow or orange peppers; they give a nice color and flavor.
• When red onion seems too strong, a milder white onion or even a small shallot can be a good swap.
• Not into mint? Fresh basil or extra parsley can be used instead for a different herby kick.

Pro Tips

Pro Tip 1: Make sure you cut all the veggies into pretty much the same size. When the pieces are even, every bite has a balanced taste and its easier to stir everything together without mushin up the salad.

Pro Tip 2: Let the salad sit for a bit longer than the minimal 10 minutes if you can. I found that chilling it in the fridgie for like 20 minutes helps the lemon juice, olive oil, and herbs really meld with the veggies which makes the flavor pop.

Pro Tip 3: Taste as you go, cuz every tomato or cucumber might be a bit different. Don’t be afraid to add a little extra salt, pepper, or even more lemon juice if you think it needs a bit more zing.

Pro Tip 4: If your tomatoes end up tasting too tangy, toss in a tiny pinch of sugar. It sounds odd but it really smooths out the acidity and makes the salad more balanced overall.