Spicy Tomato & Pepper Salad
By: Harry Lancaster
A vibrant, spicy Turkish-style salad that works beautifully alongside chicken kebabs, vegetables and yoghurt sauce. Finely chopped herbs and peppers deliver authentic Turkish flavour, with Urfa biber and pomegranate molasses adding a unique depth. Balanced by a cooling yoghurt sauce, it’s equally delicious as a standalone dip.
Recipe
Vegan, Gluten-Free
Ingredients
- 1⁄2 medium brown onion, very finely chopped
- 1 garlic clove, finely minced
- 2 tbsp extra-virgin olive oil
- 1 tbsp Turkish red pepper paste (optional)
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp sumac
- 1⁄4 tsp Urfa biber or Aleppo pepper flakes (add more for heat)
- 1 tbsp pomegranate molasses (optional but recommended)
- 4 medium ripe tomatoes, halved, seeds removed & finely chopped
- 1 long green pepper (Turkish sivri biber, Anaheim or those often available in farmers markets), seeded & finely chopped
- 1⁄4 cup fresh parsley, finely chopped
- Sea salt & black pepper, to taste
- 250mL Greek yoghurt
- 1 Lebanese cucumber, preferably grated or finely chopped
- 1 garlic clove, minced
- 1 tsp dried mint
- 1⁄4 tsp salt
- Juice of 1⁄2 lemon
Method
- Finely chop the onion and garlic. Place in a bowl, sprinkle with salt
and cover with the olive oil. - Stir in the red pepper paste, lemon juice, sumac and Urfa biber or
Aleppo pepper flakes and pomegranate molasses. - Add all the finely chopped vegetables and parsley, mixing well.
- Let sit for at least 30 mins before serving to allow the flavours to
develop and marry together. Taste and adjust seasoning with more
salt, pepper or lemon as needed. - Combine all yoghurt sauce ingredients well and serve with the salad.