Recipe: Turkish Salad

Serves 4

Turkish Salad


  • 3 red bell peppers
  • 2 onions
  • 4 garlic cloves
  • ¼ cup canola oil
  • 1 tablespoon, plus extra pinch of kosher salt
  • 4 – 6 scallions (green onions)
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • ½ lemon
  • Olive oil for drizzling


  1. Core, seed, and chop red bell peppers; chop onions. Thinly slice
    garlic cloves and a bunch of scallions on the bias.
  2. Sauté peppers with kosher salt and canola oil in a large skillet until soft, about 4 minutes. Add the onions and garlic. Cook until the onions are translucent, about 10 minutes.
  3. Fold in cherry tomatoes. Add smoked paprika and ground coriander, and toast the spices for about 2 minutes.
  4. Transfer to a bowl and add the sliced scallions. Add a pinch of salt, a squeeze of lemon juice, and a drizzle of olive oil to taste.
  5. Serve at room temperature or cold. Enjoy as a side dish or with pita bread.


Turkish Salad recipe from Israeli Soul by Michael Solomonov and Steven Cook. Copyright © 2018 by Gafen, Inc. Photography by Michael Persico. Copyright © 2018 by Michael Persico. Used by permission of Houghton Mifflin Harcourt. All rights reserved.