Turkish Chopped Salad


This is chef Musa Dagdeviren's variation on a bright, tangy salad from Gaziantep featuring tomatoes, cucumbers, bell peppers, herbs, and pomegranate molasses.

Turkish Chopped Salad
Photo: © Frances Janisch
Total Time:
25 mins


  • 3 medium garlic cloves, minced

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons pomegranate molasses (see Note)

  • 1/2 teaspoon crushed red pepper

  • Salt

  • 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


  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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