Turkish Tomato Salad recipe


  • 4 medium tomatoes, thinly sliced
  • 1/2 cup black olives, drained
  • 2 cucumbers, thinly sliced
  • 3 parsley sprigs (to garnish)
  • For the dressing
  • 1/4 cup olive oil
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1 teaspoon fresh mint, finely chopped
  • 1 tablespoon white vinegar
  • 1/4 cup lemon juice
  • salt, to taste
  • freshly ground pepper, to taste

Cooking Instructions

Arrange the thinly sliced tomatoes on the outside of a platter.

Using a fork, pierce the thinly sliced cucumbers a few times each and arrange them in the middle of the platter (inside the circle of tomatoes).

Beat together the dressing ingredients (olive oil, parsley, mint, lemon juice, white vinegar, salt and pepper).

Pour the dressing over the salad, then cover with cling wrap and refrigerate until ready to serve.

Just before serving the salad, place the olives on top.Garnish with parsley sprigs and serve.

25 Feb 2011     1359 views     NON-Vegetarian       Salad > Green Salad

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