Ezme Salad

This is a Turkish salad I would describe as a cousin to chimichurri. It’s fresh, fragrant, oily, and a little spicy. It’s something I would eat with a spoon, with some bread, or with some summer bbq. It’s really perfect with anything!

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Serves: 4

Time: 30 minutes

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Ingredients

• 1/2 Yellow Onion

• 1 Jalapeno

• 1 Red Bell Pepper

• 2 Roma Tomato

• 1/3 cup Olive Oil

• 2 Garlic Cloves

• 1 Lemon

• 1 bunch Parsley

• Salt to taste

• 1/2 tsp Pepper

• 1 tsp Aleppo Pepper

• 1 tsp Sumac

• 1/2 tbsp Tomato Paste

• Bread (for serving)

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Instructions

The key to this salad is a really fine dice so if you prefer, you can use a food processor to save some time and effort.

Roughly chop the yellow onion, jalapeno, red bell pepper, roma tomato, and garlic. Add to the food processor and run in short blitz’s until you have a fine dice. Then strain a majority of the water out and set aside.

Place the strained mix into a mixing bowl. Add the tomato paste, juice of one lemon, finely chopped parsley, salt, pepper, Aleppo pepper, sumac, and olive oil. Mix well and that’s it!