 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Turkish Vegetable Salad, by Claire Criscuolo, RN
Serves 10-12 appetizers
1 English cucumber, peeled and diced
2 Small bell peppers, one yellow and one green, cored, seeded and diced 1 Small red onion, diced 1 Small bunch Italian flat leaf parsley, finely chopped, including tender stems 2 Vine ripened tomatoes, local when they are available, cut into medium dice 2 Tablespoons extra virgin olive oil 2 Tablespoons snipped fresh dill sea salt to taste
Place the diced cucumber, peppers, and onions into a bowl. Add the
chopped parsley and the diced tomatoes with their juices. Using your
hands or 2 wooden spoons, gently toss the ingredients to combine.
Drizzle the olive oil evenly over the top, then gently toss to coat.
Scatter the dill over the top, and sprinkle with sea salt. Toss gently
but thoroughly to combine. Taste for seasonings. Serve at room
temperature.
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