Turkish Salad

Vicki Butts (lazyme)


This salad is loaded with lots of fresh herbs and veggies.


★★★★★ 1 vote

15 Min
No-Cook or Other


  • 16 oz
    cherry tomatoes, halved (450g)
  • 1
    bell pepper, finely chopped
  • 2 small
    cucumbers, chopped
  • 1/2 small
    red onion, thinly sliced
  • 1 c
    parsley leaves, chopped (240ml)
  • 1/4 c
    mint leaves, chopped (60ml)
  • 1 Tbsp
    dill, chopped (15ml)
  • 1 Tbsp
    pomegranate molasses (15ml)
  • 1/2 tsp
    lemon juice (2.5ml)
  • 1 clove
    garlic, finely chopped
  • 1/4 c
    extra virgin olive oil (60ml)
  • 1/4 tsp
    kosher salt (1.2ml)
  • 3
    grinds black pepper
  • 1/2 c
    feta, crumbled (2 oz)

How to Make Turkish Salad


  1. In a large bowl, gently combine tomatoes, bell pepper, cucumber, red onion, parsley, mint and dill.
  2. In a small bowl, whisk together pomegranate molasses, lemon juice, garlic, olive oil and salt.
  3. Pour the dressing on top of the salad and gently toss.
  4. Top the salad with feta.

Printable Recipe Card

About Turkish Salad

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: Middle Eastern
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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