Turkish Red Pepper and Tomato Salad features similar ingredients to the Mexican-style salsas we know and love. Fresh tomatoes, red and green peppers, onions and garlic. Add some chopped Italian parsley, ground walnuts, hot red pepper flakes, and sumac and you have perfect salsa Turkish-style.
'Ezme salatası' (ez-MAY' sah-lah-tah-SUH') is meant be spicy, as are many other dishes that come from the southeastern regions of Turkey. It's often served as an appetizer, or "meze" (meh-ZEY') along with pungent, crumbled goat cheese called 'tulum' (too-LOOM'), sweet butter and piping hot bread puffs called 'lavaş' (lah-VASH').
For a delicious and easy appetizer, spread some soft goat cheese on melba toast then place a small spoon of ezme in the center. However you decide to serve it, you'll love this spicy salad anywhere you'd use Mexican salsa.
- 4 Corni di Toro or other types of sweet red peppers
- 1 and 1/2 cups walnut halves
- 2 large, ripe tomatoes
- 1 small onion
- 1 or 2 large garlic cloves
- 1 cup Italian parsley (leaves only)
- 1 tablespoon apple cider vinegar or pomegranate concentrate
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon hot red pepper flakes, or more to taste
- 1 teaspoon salt, more to taste
- Garnish: 1 teaspoon sumac powder
Gather the ingredients.
Wash and drain all your vegetables and herbs well. Cut the peppers in half and remove the stems, seeds, and white inner membranes. With a sharp dicing blade, dice the peppers as finely as you can.
Peel the tomatoes and remove the watery seed portions from the inside and discard them. Dice the pulp portions in the same manner as the peppers. Do the same with the parsley leaves, onion, and garlic cloves.
Between two sheets of wax paper, crush the walnuts into as fine a powder using a rolling pin.
In a large, shallow dish or tray, mix all the ingredients and spices above together with your fingers. Adjust the salt to your taste. Using a fork, continue to crush the mixture little by little until it is well mashed and blended.
Transfer the mash to your serving dish and garnish it with a sprinkle of sumac powder and fresh sprigs of Italian parsley.