Real African Dishes: [MC-AllEthnic-Recipes] TURKISH TOMATO, PEPPER, CUCUMBER, MINT AND PARSLEY SALSA

Monday, July 16, 2012

[MC-AllEthnic-Recipes] TURKISH TOMATO, PEPPER, CUCUMBER, MINT AND PARSLEY SALSA - EZME SALATASI

* Exported from MasterCook *

TURKISH TOMATO, PEPPER, CUCUMBER, MINT AND PARSLEY SALSA - EZME SALATASI

Recipe By :Mediterranean Hot and Spicy by Aglaia Kremezi
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE SALAD:
3 medium ripe fresh tomatoes -- or 6 Roma tomatoes
1/2 English cucumber -- (or other thin-skinned cucumber; Persian or Kirby) quartered lengthwise, finely sliced
1/2 cup tightly packed coarsely chopped arugula -- (or purslane)
2 scallions -- including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh
flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh thyme -- (or savory) (1 to 2)
2 jalapeno chile peppers -- seeded and finely diced (2 to 4)
2 tablespoons capers -- preferably salt-packed, rinsed and well-drained (optional)
FOR THE DRESSING:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground pepper -- to taste
1 pinch sumac -- (optional)

TO PREPARE THE SALAD:
Cut the tomatoes in half crosswise and squeeze lightly to remove the
seeds. With a serrated knife, dice the tomatoes and transfer to a strainer
to drain.
In a salad bowl, mix together the cucumber, greens, scallions, herbs,
jalapenos, and caper. Add the tomatoes.

TO MAKE THE DRESSING:
Whisk together the olive oil, lemon juice, vinegar, lemon zest, and salt
and pepper to taste. Pour over the salad and toss. Taste and adjust the
seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to
meld. Sprinkle with sumac before serving if you like.

Serve as a side dish with grilled [Favorite}. You can also spread it on
toasted country bread to make a light and delicious crostini.

VARIATION:
BREAD SALAD:By adding crumbled toasted pita or pieces of toasted whole
wheat bread, and maybe some crumbled feta, you can turn ezme into mechouia
(or Fatoouch), a common Middle Eastern bread salad.

Makes 4 to 6 servings, as an appetizer.

"This is the standard salad-relish you find in every tavern and restaurant
in Istanbul. It accompanies grilled meats and especially kebabs. Turkish
food is eaten with a spoon, and so is this salad - all its ingredients are
finely chopped. Instead of a simple lemon vinaigrette, which is the most
common dressing, I like to add a little balsamic vinegar and lemon zest.
Add as much jalapeno as you like, but bear in mind that this Turkish salsa
is meant to be refreshing and not overpoweringly hot."

Cuisine:
"Turkish"
Source:
"Betsy at Recipelink.com 10-22-2011"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 104 Calories; 9g Fat (69.0%
calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 26093 0 1602 0 20067 0 20062 0 0 0 0 0 0 0 0 0 0