Turkish Chopped Salad

“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.”
READY IN:
10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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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