1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (224g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 201 | ||
| Calories from Fat 115 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 648mg | 27% | |
| Potassium 241mg | 6% | |
| Total Carbohydrate 16.6g | 5% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 4.0g | ||
| Protein 6.5g | 13% | |
Turkish Chopped Salad
By: *MessyPessy*
May 12, 2004
This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days.
SERVES 4
Ingredients
Dressing
- salt, to taste
- pepper, to taste
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 2-3 ripe plum tomatoes, cubed
- 1 large cucumber, cubed
- 1/2 red onion, diced
- 1/4 lb feta cheese
- 1/4 lb kalamata olive
- 1-2 pita bread, cut into triangles (for Italian variation use crusty Italian bread)
- 1/8 cup fresh Italian parsley (optional)
- lemon wedge, as a garnish (optional)
Directions
1
Chop parsley and set aside.2
Chop the remaining vegetables, and add them to a bowl.3
Add olives.4
Add dressing and parsley, mix thoroughly coating the vegetables.5
Add additional salt and pepper if you wish.6
Transfer salad to a platter.7
Crumble feta cheese on top.8
Place lemon wedges around platter.9
Serve with pita triangles (warmed is best).
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Honeycrisp, Arugula, and Prosciutto Salad
Carottes Râpées or Grated Carrot Salad
Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Preparation > Time to Make > < 15 mins
Featured Reviews for This Recipe
From: duonyte
On Aug 9, 2008
This is a delicious salad. I actually make something very similar to this regularly, just because I usually have most of the ingredients around all the time. I also add some fresh Greek oregano, as that grows rampant in the garden.
From: Lt. Amy
On Oct 2, 2006
Pretty good. I think I'll use a little more vinegar next time to kick up the flavor. But overall it was a good fresh salad.
From: PanNan
On Apr 29, 2006
Great salad. A lovely blend of flavors. Quick and easy to make and very pretty, too. I served it with Italian pasta.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved