Turkish · Lunch
Chopped Tomato Pepper Salad Dip
Turkish-style chopped salad dip made from tomato, green pepper, cucumber and onion tossed with parsley and dressed with olive oil, pomegranate molasses and lemon juice. Served chilled as a piyaz-style meze with warm pita, bright and tangy rather than smooth.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
216Calories
4.1gProtein
11.1gFat
26.8gCarbs
13.1gSugar
5.4gFiber
589mgSodium
0mgChol
1.5gSat Fat
823mgPotassium
64mgCalcium
1.8mgIron
0mcgVitamin B12
87.2mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
mediterranean
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Finely dice the tomato, green bell pepper, cucumber and onion into small even pieces, then chop the parsley.
2
Build
Toss all diced vegetables and parsley together with olive oil, pomegranate molasses, lemon juice, sumac, salt and pepper until coated.
3
Chill
Cover and refrigerate 15 minutes until the vegetables release juice and flavours meld.
4
Plate
Spoon the salad into a shallow bowl and serve with warmed pita alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1 2/3 medium tomato
- 5.6 oz80g, about 1/2 medium green bell pepper
- 3.6 oz100g cucumber
- 2 oz28g, about 1/8 medium onion
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp pomegranate molasses
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp sumac
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 11 pita
