AppetizerSide DishSnack

Ezme Salad

Name: Ezme Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 2 pcs tomato finely diced; 0.5 pcs cucumber finely diced; 0.5 pcs red onion finely diced; 0.5 pcs green bell pepper finely diced; 0.5 pcs red bell pepper finely diced; 0.25 cup fresh parsley finely chopped; 2 tbsp fresh mint finely chopped; 1 clove garlic minced; 1 tbsp tomato paste; 1 tbsp pomegranate molasses; 2 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper

Experience the vibrant flavors of Turkey with this Ezme Salad, a refreshing appetizer bursting with finely diced vegetables and a zesty, spicy dressing. This bright, tangy, and slightly piquant salad is perfect as a dip for warm pita or a lively side dish to any meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 117 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcstomato, finely diced
0.5 pcscucumber, finely diced
0.5 pcsred onion, finely diced
0.5 pcsgreen bell pepper, finely diced
0.5 pcsred bell pepper, finely diced
0.25 cupfresh parsley, finely chopped
2 tbspfresh mint, finely chopped
1 clovegarlic, minced

dressing

1 tbsptomato paste
1 tbsppomegranate molasses
2 tbspolive oil
1 tbsplemon juice
0.5 tspred pepper flakes
0.5 tspsalt
0.25 tspblack pepper

Equipment

Cutting board · Chef's knife · Large mixing bowl · Small bowl · Whisk · Measuring spoons · Measuring cups · Spatula (optional)

The method

Step by step

1
Wash and thoroughly dry the tomatoes, cucumber, red onion, green bell pepper, and red bell pepper.
About 2 min
Cook’s note: Ensuring vegetables are dry helps prevent the salad from becoming watery and diluting the dressing's flavor.
2
Finely dice the tomatoes, cucumber, red onion, green bell pepper, and red bell pepper into very small, uniform pieces (about 1/8 to 1/4 inch).
About 10 min
Cook’s note: Achieving a very fine dice is crucial for the authentic texture of Ezme, allowing the flavors to meld seamlessly and making it easier to scoop.
3
Roughly chop the fresh parsley and fresh mint, then finely mince them until they are almost a paste.
About 2 min
Cook’s note: Using a sharp chef's knife and rocking it over the herbs repeatedly will help achieve a very fine chop, releasing more of their aromatic oils.
4
Peel and finely mince the garlic clove.
About 1 min
Cook’s note: For the best flavor, use fresh garlic. A microplane can also be used to create a very fine garlic paste.
5
Transfer all the finely diced vegetables, minced herbs, and minced garlic into a large mixing bowl.
About 1 min
6
In a separate small bowl, combine the tomato paste, pomegranate molasses, olive oil, lemon juice, red pepper flakes, salt, and black pepper.
Cook’s note: Pomegranate molasses adds a unique sweet-tart depth; if unavailable, a small amount of balsamic glaze or a touch more lemon juice and a pinch of sugar can be a substitute.
7
Whisk the dressing ingredients vigorously until they are well combined and emulsified.
About 2 min
Cook’s note: Ensure the tomato paste is fully incorporated into the liquids for an even distribution of flavor.
8
Pour the prepared dressing over the vegetable mixture in the large mixing bowl.
9
Gently fold and stir the ingredients together until all the vegetables are evenly coated with the dressing.
About 1 min
Cook’s note: Use a spatula to scrape down the sides of the bowl, ensuring no dressing is left behind.
10
Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for at least 15 minutes.
About 15 min
Cook’s note: Chilling allows the flavors to meld and intensify, resulting in a more harmonious and refreshing salad. For best results, chill for 30 minutes to an hour.
11
Before serving, give the Ezme a final stir and taste, adjusting seasoning if necessary.
Cook’s note: The flavors will have developed further during chilling, so a final taste test is important to ensure perfect balance.
12
Serve the chilled Ezme Salad as a dip with warm pita bread, crusty bread, or as a refreshing side dish.

Per serving

Nutrition

70%Score

Calories: 117.1kcal
Protein: 2g
Carbs: 13.4g
Fat: 7.1g
Fibre: 2.5g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Ezme Salad is incredibly versatile. Serve it alongside grilled meats like kebabs, as part of a mezze platter, or even as a fresh topping for scrambled eggs. For an extra kick, add a pinch more red pepper flakes. Pair it with a crisp, dry white wine or a refreshing glass of ayran (a Turkish yogurt drink).

Storage

Store leftover Ezme Salad in an airtight container in the refrigerator.

Reheating

Ezme Salad is best served chilled and does not require reheating.