Turkish Chopped Salad
- TOTAL TIME: 25 MIN
- SERVINGS: 6
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."
- 3 medium garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons pomegranate molasses (see Note)
- 1/2 teaspoon crushed red pepper
- 2 large tomatoes, cut into 1/4-inch dice
- 2 medium cucumbers—peeled, halved lengthwise, seeded and and cut into 1/4-inch dice
- 2 scallions, minced
- 1 green bell pepper, cut into 1/4-inch dice
- 1 small red onion, cut into 1/4-inch dice
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped mint leaves
- In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.
- 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.
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