Turkish Ezme Salad
This Ezme salad is a delicious combination of finely chopped tomatoes, peppers, onions, and parsley, mixed with a zesty dressing. Not only is it bursting with flavour, but it also offers a range of health benefits. It's much easier to add everything in a food processor and blend, however, the texture should remain bulky as though it was finely chopped and NOT smooth.
Equipment
- 1 Food Processor
Ingredients
- 4 tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 2 green chilli peppers or 1/2 teaspoon black pepper
- 1/2 bunch parsley
- 1 onion
- 2 cloves garlic peeled & finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1/2 teaspoon Aleppo red pepper flakes sweet not chilli
- 1 teaspoon sumac
- 2 teaspoons dried mint
- 1 teaspoon salt to taste
- 1/2 cup olive oil
- 1/2 lemon juiced
- 1-2 tablespoons pomegranate molasses to taste
Instructions
- Finely chop the tomatoes, red and green bell peppers, green chilli peppers, onion, and parsley. You can use a knife or a food processor for this step. Place all the chopped ingredients in a large bowl.
- In a separate bowl, prepare the dressing for the salad. Combine lemon juice, olive oil, garlic, tomato paste, red pepper paste, black pepper, Aleppo red pepper flakes, sumac, dried mint, pomegranate molasses and salt. Whisk the ingredients together until well combined.
- Pour the dressing over the chopped vegetables in a large bowl. Mix everything together until the vegetables are evenly coated with the dressing.
- Refrigerate the Ezme Salad for at least 30 minutes to allow the flavours to meld together.
- Serve the Ezme Salad as a side dish or appetizer. It pairs wonderfully with grilled meats, kebabs, or as a topping for bread.
Notes
The prep time given is with using a food processor, if you are finely chopping everything it will take longer.
This recipe mix makes 3 batches for my family of 5 to enjoy on 3 separate occasions. It keeps well in the fridge in an air-tight container for up to a week and freezes well.