Turkish Tomato Salad À La Fethiye

5 from 6 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 1 small Cucumber, about 120g
  • 1 small Paprika, red
  • 8 Radishes, red
  • 4 small Onion, ro
  • 2 tbsp Fresh celery leaves
  • 3 tbsp Cut celery stalks, fresh
  • 2 medium sized Cloves of garlic, fresh
  • 2 medium sized Cloves of garlic, fresh
  • 3 tbsp Lemon juice
  • 1 tsp Sugar
  • 2 Pinches Salt
  • 2 Pinches Pepper, black, fresh from the mill
  • 3 tbsp Sunflower oil

To garnish:

  • Wild dill, fresh
  • Flowers and leaves
  • Crushed red pepper


  • Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stalk. Halve the halves lengthways and crossways. Wash the cucumber, cap at both ends, peel zebra-like (leave green stripes), quarter lengthways and cut across into 1cm thick pieces. Wash the peppers, quarter them, remove the grains and white dividers. Cut the quarters into pieces approx. 1x2 cm.
  • Wash the radishes, cap both ends and quarter them lengthways. Cap the onions at both ends, peel and roughly cut into pieces. Squeeze the garlic cloves.
  • Wash the fresh celery, remove the leaves and stems that are not in perfect condition. Pluck the leaves and chop them up. Prepare the required amount, freeze the remaining leaves. Cut the leafless celery stalks at the lower end, then cut across into approx. 3mm wide rolls. Use the required amount immediately, freeze the rest.
  • Mix the ingredients for the dressing, drizzle over the salad, mix briefly, distribute on the serving bowls, garnish, serve and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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