Turkish cuisine dates back more than 1,300 years and incorporates delicious influences from the Far East, Central Asia, Iran and the Mediterranean. Inspired by Ontario’s diverse, farm-fresh bounty, we’ve created a menu that brings a fresh take to this ancient and exotic cuisine.
In Turkey, chopped tomato cucumber salad is served at just about every meal — variations of it are even served for breakfast. Fresh Ontario mint and parsley and ground sumac, a Middle Eastern spice, flavour Turkish Tomato, Cucumber and Pepper Salad, which excels as an appetizer or side dish.
Sumac is a ground spice, available in the spice section of large supermarkets or Middle Eastern stores.
Recipe courtesy of Foodland Ontario
Preparation Time: 15 minutes
Serves 4 to 6
3 Ontario Greenhouse Mini Cucumbers, sliced into 1/2-inch (1 cm) pieces
2 Ontario Greenhouse Tomatoes, cored and cut into bite-size pieces
1 Ontario Greenhouse Sweet Yellow Pepper, cut into bite-size pieces
1/4 cup (50 mL) coarsely chopped fresh Ontario Mint
2 tbsp (25 mL) coarsely chopped fresh Ontario Parsley
2 tbsp (25 mL) olive oil
2 tsp (10 mL) fresh lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground sumac
Freshly ground black pepper
In large bowl, combine cucumbers, tomatoes and yellow pepper. Add mint, parsley, oil, lemon juice, salt, sumac and black pepper; toss to combine. Taste and add a little more lemon juice, if needed.
1 Serving (When recipe serves 6):
PROTEIN: 1 grams
FAT: 4.5 grams
CARBOHYDRATE: 6 grams
FIBRE: 2 grams
SODIUM: 200 mg