Ingredients for Turkish Chopped Salad
- Salt
- Pepper
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- Plum Tomatoes
- Cucumber
- Red Onion
- 4 ounces feta cheese, crumbled (or 4 ounces ricotta salata, crumbled)
- Kalamata Olive
- Pita Bread
- Fresh Italian Parsley
- Lemon Wedge
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How to Make Turkish Chopped Salad
- Finely chop the parsley and set aside.
- Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the bell pepper. Add all the chopped vegetables to a large bowl.
- Add the pitted and halved Kalamata olives to the bowl.
- In a small bowl, whisk together the red wine vinegar and olive oil. Pour the dressing over the vegetables and add the chopped parsley. Gently toss to coat.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the salad to a serving platter.
- Crumble the feta cheese (or ricotta salata) evenly over the salad.
- Arrange lemon wedges around the platter.
- Serve immediately with pita triangles, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
16g
Fat
25g
Carbs
5g
