Name: Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad
Yield: 4 to 6 servings
Ingredients: 3 medium ripe fresh red tomatoes; 1/2 English cucumber, quartered lengthwise and finely sliced; 1/2 cup tightly packed coarsely chopped purslane or arugula; 2 scallions, including most of the green, thinly sliced; 1 cup tightly packed coarsely chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh mint leaves; 1 to 2 tablespoons chopped fresh thyme or savory; 2 to 4 jalapeño chiles, seeded and finely diced; 2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional); 3 tablespoons fruity extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon balsamic vinegar; 2 teaspoons grated lemon zest; Sea salt and freshly ground black pepper; Pinch of sumac (optional)

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Spicy Tomato, Pepper, Cucumber, Mint, and Parsley SaladCookbook cover image courtesy of Random House

This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.

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