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Turkish Chopped Salad

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“This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days.”

Ingredients Nutrition


  1. Chop parsley and set aside.
  2. Chop the remaining vegetables, and add them to a bowl.
  3. Add olives.
  4. Add dressing and parsley, mix thoroughly coating the vegetables.
  5. Add additional salt and pepper if you wish.
  6. Transfer salad to a platter.
  7. Crumble feta cheese on top.
  8. Place lemon wedges around platter.
  9. Serve with pita triangles (warmed is best).

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