Best 16 Turkish Salad Recipes

TURKISH SHEPHERD'S SALAD

Steps:

• Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

TURKISH SHEPHERD'S SALAD

Steps:

• Prepare all the ingredients
• Mix well.
• Refrigerate for an hour and serve.

TOMATO SALAD WITH TURKISH TAHINI DRESSING

Steps:

• Arrange the sliced tomatoes on a platter.
• Mix together the tahini, water and lemon juice. Combine the garlic with 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Stir into the tahini mixture. Add the cumin, then salt and pepper (or Aleppo pepper) to taste. Thin out with water if the dressing is too thick to pour. Drizzle over the sliced tomatoes, sprinkle on the parsley and serve.

TURKISH BEAN AND HERB SALAD

Steps:

• Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
• Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
• Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

CHOBAN SALATASI (TURKISH "SHEPHERD'S" SALAD)

Steps:

• Have all the vegetables cut into similar size, diced.
• English cucumbers work best; remove seeds from larger ones.
• Combine all ingredients in bowl.
• Mix dressing and gently toss just before serving salt and pepper to taste.

TRADITIONAL TURKISH SALAD

Steps:

• Chop the lettuce into bite-size pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then slice thinly.
• Place all chopped salad ingredients in a bowl and sprinkle the feta over the top and lightly toss together.
• For the dressing, blend together the olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint and season with salt and pepper to taste.
• Pour the dressing over the salad, toss lightly and serve garnished with a handful of black olives.

CUCUMBER SALAD (TURKISH CACICK)

Steps:

• In a bowl combine garlic, vinegar, salt, dill,and yoghurt and mix well.
• Blend cucumbers with yoghurt mixture and refrigerate for an hour or so.
• Serve sprinkled with olive oil and mint.

BULGUR WHEAT SALAD - TURKISH STYLE

Steps:

• Mix all the ingredients together and let it marinate for at least a half hour in the fridge then serve.
• When pomegranates are in season, I substitute the grape, makes for eye catching colour.

TURKISH SHEPHERD'S SALAD

Steps:

• Combine all of the ingredients except the olives in a large bowl and refrigerate for 30 minutes.
• Garnish with olives and serve, with pita bread and romaine lettuce if desired.

TURKISH SALAD

Steps:

• Fry onions and garlic in olive oil, till soft.
• Add chopped bell peppers and cook, covered, for 10 minutes.
• Add the rest of the ingredients, except dill, and cook for about 15 minutes, stirring from time to time to prevent sticking.
• When ready, take off stove and mix in the chopped dill.
• Serve cold as a dip.

CACIK (TURKISH CUCUMBER SALAD)

Steps:

• Peel and dice the cucumber finely and add to the yogurt in a mixing bowl. Stir in the dried mint, salt, and most of the fresh mint. Mince or microplane in the garlic, stir again, and then tip the whole thing into a serving dish. Sprinkle over the last scrapings of chopped mint and drizzle with the oil.

TURKISH SALAD GAVURDAGI

Steps:

• Crush the onion with the salt and sumac.
• Toss all the ingredients in a medium sized mixing bowl.
• Arrange on a festive salad platter and garnish with the walnuts.
• Gavurdagi salad's flavor is enhanced if you put it aside for a few hours before you serve it.

TURKISH CHICKPEA SALAD (NOHUT SALATASI)

Steps:

• In a bowl, combine salad ingredients (don't even stir them up yet if you don't want to).
• Use a small glass jar with a tight fitting lid, and combine all the dressing ingredients: shake and pour over salad in bowl.
• Toss to combine.

YUMURTA PIYAZI - GAZIANTEP/ TURKISH-STYLE EGG SALAD

Steps:

• Arrange the parsley on a salad plate.
• Arrange the egg quarters over the parsley.
• Scatter the green onions over the eggs.
• Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.
• Serve immediately with toasted pide (Turkish flat bread). See Recipe #55428 for example.

TURKISH FRUIT SALAD ( MVYE SALATA)

Steps:

• 1. Dissolve the ginger in the brandy.
• 2. Combine orange, pineapple and strawberries in a bowl.
• 3. Pour brandy over the fruits, basting them for a few moments. Cover the bowl and chill 3 hours.
• 4. Arrange the salad on lettuce leaves and serve.

TURKISH BEAN SALAD

Steps:

• 1. In a medium-size bowl, add the beans, onion slices, parsley, both bell peppers, olives, lemon juice, salt and pepper, and toss until well combined. Cover bowl, and let chill in refrigerator for about 1 hour.
• 2. Divide the lettuce among 4 individual salad plates. Place 1/4 of the bean salad on top of each bed of lettuce.
• 3. Garnish each serving with a lemon wedge, and serve immediately.