Turkish Salad Recipes

http://www.turkishcookbook.com/2005/03/turkish-salad-recipes.php

Chickpea Salad
(Nohut Salatasi)

1 can chickpeas (540 ml), rinsed
14-15 grape tomato halves
1/4 red onion, sliced
100 gr feta cheese, cut in cubes
8-10 black olives

Dressing:
50 ml extra virgin olive oil
1-2 garlic cloves, finely chopped
2 tbsp lemon juice
1 tsp cumin
1 tsp dry mint
1/2 tsp cayenne pepper
1 tsp salt
Pepper for taste

Put all the ingredients in a salad bowl. Whisk dressing ingredients and toss.

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Cauliflower Salad(Karnabahar Salatasi)

2 serving cauliflower florets
1/2 cup parsley, chopped
Crushed pepper, as you like

Dressing:
1 1/2 tbsp vinegar
2 tbsp lemon juice
1 tsp lemon zest
4-5 tbsp extra virgin olive oil
2-3 garlic cloves, mashed with salt
1 pinch sugar
Salt
Pepper

Boil the florets for about 8-10 minutes in the water with salt in a medium sized pot. Drain and place them in a salad bowl. Whisk all the dressing ingredients. Immediately pour all over them. Sprinkle the parsley and crushed pepper, toss. Wait until it cools down.

2 servings.

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Cabbage Salad


1/4 head of white cabbage
2 small carrots, peeled, grated

Sauce:
50 ml extra virgin olive oil
1/2 lemon juice
1 tbsp, and 1 tsp salt
Pepper

Remove and throw away the white centre of the cabbage. Cut the cabbage in thin slices (julienne cut) on a wooden board. Place into a large sieve. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hands.

Wash, drain and place on a service plate with the carrots. Pour the sauce all over and toss.



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Red Cabbage Salad


1/2 head of red cabbage

Sauce:
50 ml extra virgin olive oil
1/2 lemon juice
1 tbsp, and 1 tsp salt
Pepper

Remove and throw away the white centre of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Put into a large sieve. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be bitter.

Wash, drain and place in a service plate. Pour the sauce on top and mix well. This salad will taste even better if you let it rest for another half hour.


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Roasted Eggplant Salad(Patlican Salatasi)

1 eggplant
2 garlic cloves, smashed
1 medium-sized tomato, seeds discarded and diced
1 tbsp extra virgin olive oil
2 tbsp yogurt
2 tbsp lemon juice or 1 tbsp vinegar
2 tbsp feta cheese, crumbled
Salt
Pepper

Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any seeds and place in 2 cups of water with 1/2 lemon juice. Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.

If you don't want to bother with roasting the eggplant, you can skip the step above and instead just use approximately 350 gr of Roasted Eggplants in a jar. Just mix all the ingredients together and you're good to go.

This recipe goes well with any kind of meat, Kofte or Kebap on the side.

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Kidney Bean SaladPiyaz

1 can white kidney beans (540 ml)
2 fresh tomatoes, diced
4 green onions, chopped
1 small cubanelle pepper, chopped
1/4 red onion, sliced

Dressing:
50 ml extra virgin olive oil
1/2 lemon
Salt
Pepper

Garnish:
3 boiled eggs, cut in four pieces
Black olives

Wash and drain the kidney beans. Mix with all the main ingredients and place on a service plate.

Pour the dressing ingredients on top and then garnish with eggs and black olives.

You can try serving this salad with Kofte, fried chicken or beef.

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