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Turkish Chopped Salad
© Frances Janisch

Turkish Chopped Salad

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This is Musa Dagdeviren's variation on a dish from Gaziantep sometimes called Women's Salad. The salad gets that name from the way Gaziantep women like to describe themselves: "A little spicy, a little juicy, a little hot, a little sour, and, of course, a little sweet."

  1. 3 medium garlic cloves, minced
  2. 2 tablespoons extra-virgin olive oil
  3. 2 teaspoons pomegranate molasses (see Note)
  4. 1/2 teaspoon crushed red pepper
  5. Salt
  6. 2 large tomatoes, cut into 1/4-inch dice
  7. 2 medium cucumbers—peeled, halved lengthwise, seeded and and cut into 1/4-inch dice
  8. 2 scallions, minced
  9. 1 green bell pepper, cut into 1/4-inch dice
  10. 1 small red onion, cut into 1/4-inch dice
  11. 1/2 cup chopped flat-leaf parsley
  12. 1/4 cup chopped mint leaves
  1. In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.
  2. In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint. Pour the dressing over the salad and toss well. Serve at once.
Make Ahead The salad can be refrigerated for up to 1 hour.
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