Turkish Tomato and Cucumber Salad with Coriander Recipe
A light salad of tomatoes, cucumber, onion and fresh coriander, drizzled with olive oil and lemon, is an everyday side dish in many Turkish homes. It’s placed on the table next to rice, meat or vegetable dishes to add freshness. It’s similar to a classic Israeli salad, but thanks to the coriander it has a more pronounced, herbaceous character.
This salad captures the essence of everyday Turkish home cooking: simple ingredients, lots of fresh herbs and a bright, lemony dressing. It’s quick to make, incredibly versatile and instantly adds freshness to almost any meal.
Chef's tips
Use ripe but firm tomatoes so they hold their shape and don’t turn mushy. If your onion is very sharp, you can briefly rinse the sliced onion under cold water and pat dry to soften its bite. Taste the dressing before adding it to the salad and adjust the balance of lemon and salt to your liking.
How to serve
Serve in a shallow bowl so the colors of the vegetables and herbs are visible. Pair it with grilled kebabs, baked fish, pilaf or simple roasted vegetables. For a light lunch, serve it with warm flatbread, hummus and a slice of salty cheese like feta or halloumi.
Ingredients
- tomatoes - 4 piece
- cucumber - 1 piece
- onion - 0.5 piece
- coriander fresh, finely chopped - 3 tablespoons
- olive oil - 2 tablespoons
- lemon - 0.5 piece
- salt
- black pepper freshly ground
Preparation
- Wash the tomatoes and cut them into medium dice, trying not to lose the juice – do this on a board with a groove or over a bowl.
- Wash the cucumber, peel it partially if the skin is tough, then cut it into dice similar in size to the tomatoes.
- Peel the red onion and slice it into very thin slivers or small dice, depending on how you like it.
- Rinse the coriander, pat dry and finely chop the leaves. You can discard the thicker stalks or chop them very finely if they are tender.
- In a large bowl, combine the tomatoes, cucumber and onion. Add the chopped coriander.
- In a small bowl, mix the olive oil with a few teaspoons of lemon juice, a pinch of salt and pepper. Drizzle the salad with the dressing and gently toss so as not to crush the tomatoes.
- Taste and, if needed, season with more salt, pepper or lemon juice. Serve immediately or after briefly chilling in the fridge.
Storage
Sałatka najlepiej smakuje świeża, bo pomidory szybko puszczają sok. Jeśli zostanie, przechowuj ją w lodówce w szczelnym pojemniku i zjedz następnego dnia, licząc się z tym, że będzie bardziej wodnista.
