John Myers
Turkish Farmer’s Salad
The perfect turkish farmer’s salad recipe with a picture and simple step-by-step instructions.
- 3 small Tomatoes
- 1 Red pointed peppers
- 2 Spring onion sticks
- 1 small Cucumber or half a large one
- 1 Onion red
- 2 Green peppers
- 10 Black olives
- 1 bunch Fresh smooth parsley
- 5 tbsp Pomegranate syrup
- 1 Organic lemon juice
- 4 tbsp Olive oil
- Salt
- Wash the tomatoes, quarter them and remove the stalks. Wash the pointed peppers, cut in half, core, remove the stem and cut into larger pieces. Clean the spring onions, cut off some of the greens and cut into pieces about 1 cm in size. Wash the cucumber, cut into 1 cm thick slices and quarter them. Peel and quarter the onion and peel the quarters apart. Wash the peppers, cut in half, core, remove the stalk and cut into small pieces. Quarter the olives. Wash and dry the parsley, pluck the leaves and roughly chop.
- Squeeze the lemon. Mix the marinade with juice, oil, syrup and salt.
- Put the vegetables prepared above in a bowl and mix with the marinade. Let the salad steep for about 1 hour. Then season again and season again if necessary.
- It tastes very refreshing and goes well with all types of grilled meat, such as fish.
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