Turkish · Lunch
Chopped Tomato Pepper Salad Dip (Dairy-Free)
A chunky Turkish salad-dip of hand-chopped tomato, green pepper, cucumber and onion bound with olive oil, lemon and sumac, no dairy involved. Served cold as a spread for bread or a scoop for crudites, it leans bright and tangy rather than creamy, with parsley and pul biber for freshness and gentle heat.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
138Calories
2.3gProtein
8.5gFat
12.5gCarbs
6.8gSugar
3.8gFiber
545mgSodium
0mgChol
1.2gSat Fat
570mgPotassium
55mgCalcium
1.3mgIron
0mcgVitamin B12
48mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Dice tomato, green bell pepper, cucumber, and onion into small even pieces until uniform; check tomato releases minimal juice.
2
Build
Combine diced vegetables with lemon juice, olive oil, sumac, parsley, pul biber, salt, and black pepper; fold gently until coated.
3
Chill
Cover and refrigerate for 10 minutes until sumac and lemon soften the onion's bite and flavors settle.
4
Plate
Spoon salad into a shallow dish, scatter extra parsley and pul biber on top, and serve cold with bread or crudites.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g tomato
- 3.6 oz100g green bell pepper
- 3.6 oz100g cucumber
- 1 oz30g onion
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp pul biber
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
