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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (216g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon fresh mint |
||
| Calories 125 | ||
| Calories from Fat 94 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.5g | 16% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 104mg | 4% | |
| Potassium 366mg | 10% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 4.1g | ||
| Protein 1.6g | 3% | |
Tomato Salad - Domates Salatasi
By: Chef floWer
Jan 27, 2008
This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos
SERVES 6 -8
Ingredients
- 4 medium tomatoes, firm and thinly sliced
- 2 cucumbers, thinly sliced
- 1/2 cup black olive, drained (less olives if you prefer)
DRESSING
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon white vinegar
- 1 tablespoon flat leaf parsley, finely chopped
- 1 teaspoon fresh mint, finely chopped
- salt, to taste
- pepper, to taste
GARNISH
Directions
1
Arrange thinly sliced tomatoes on the outside of the platter.2
Pierce thinly sliced cucumbers with fork few times each and arrange in the middle of platter (inside the circle of tomatoes).3
Beat together dressings (olive oil, lemon juice, white vinegar, parsley, mint, salt and pepper).4
Pour over the salad, then cover with cling wrap and refrigerate until salad is required.5
Just before serving the salad, place olives on top, in between the row of tomatoes and cucumber.6
Then garnish with parsley springs.7
Enjoy.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Refrigerator
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Tisme
On Feb 20, 2008
Wow, what can I say that hasn't been said! This is such a great recipe floWer. So nice and refreshing on a summers day, and the flavours are just so terrific! I made mine without olives and it was just so amazing, it tasted wonderful. Such a great recipe loved by this family....Thank you floWer another wonderful recipe!
From: An_Net
On Feb 2, 2008
So lively and refreshing. The dressing was delightful. I made the salad 1hr earlier as suggested and the dressing really gave depth to the tomatoes and cucumber. Thanks for a great summer salad Chef floWer
From: Stardustannie
On Feb 4, 2008
I took inspiration from darang61's photo and served mine as a chopped salad. I replaced the olives with red capsicum and cut back on the olive oil.It was a great addition to our BBQ and made a delightful side to the grilled fish I had for lunch today. I'll make this again over summer....next time I'll add a tin of chickpeas and take to work for lunch 
From: Andi of Longmeadow Farm
On Apr 2, 2008
Another winner from Chef floWer. My picture isn't the best, but you can just see the freshness of this salad, the colors, the taste. Outstanding! I used black olives as we are a "olive" family. The dressing is just to faint over, as I whirled it up in the blender which produced a frothy light dressing that I will be making often. I added a bit of feta that needed to be used up, and wanted it pretty for the presentation, although without it makes a beautiful presentation as well. As soon as tomatoes come in, I will be making this for "Saturday Lunch at the Farm" Thank you so much, Chef floWer! Made for PAC Spring 2007
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