Turkish Ezme Salad
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Turkish salad of chopped tomatoes. It's very light and refreshing. It can be served simply, just with Lebanese flatbread. But it's also good with hummus or alongside grilled meat (for example with shish kebab). It's delicious mixed into yogurt together with some coarsely chopped walnuts.
I remind you that now is the time to prepare pepper paste for winter. Mine is already in jars, I made it this weekend. Double batch this year!
Ingredients
4 smaller tomatoes (approx. 450g; ripe and sweet; as meaty as possible)
2 green onions
1 semi-hot Bulgarian pepper
1/2 bunch parsley
2 sprigs mint
2 teaspoons pepper paste
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt, black pepper, chili
Servings: 2
How to prepare turkish ezme salad
- Cut the stem area from the tomatoes, a thin cap. Cut the rest in two pieces. Heat a grill pan without fat for 5 minutes over high heat. Place the tomatoes brushed with oil on the grill and cook for 2 minutes per side. More photos about how to grill tomatoes can be found here.
- Remove the tomatoes to a bowl and let them cool completely. Then peel off the skin (it comes off easily).
- Chop as finely as you can: the parsley, mint, hot pepper (cleaned of stems and seeds first) and green onion. Run the knife over all of these together a few times to mince them well. Put them in a bowl.
- Place the tomato pieces (without the juice that drained from them - this won't be used in the recipe) on the cutting board and cut into small cubes. At the end, add the pepper paste and run the knife over the tomato cubes once more to chop them better and mix with the paste. Add the chopped tomatoes over the herbs. Mix gently, sprinkling with salt, black pepper and a little chili.
- Add the oil, one tablespoon at a time, gently mixing the salad. Add the lemon juice.
- Taste the salad and adjust with salt and lemon juice if needed. The salad should be balanced, slightly spicy, sweet-sour.
Finely chopped herbs
Chopped tomatoes and pepper paste