Turkish Tomato, Cheese and Olive Salad with Sumac Recipe
This salad is a Turkish answer to Greek village salad: lots of tomatoes, salty cheese, olives and tangy sumac instead of vinegar. In Turkey, bowls of vegetables like this are set on the table with almost every lunch or dinner, alongside bread and yogurt. The lightly citrusy flavor of sumac makes the salad refreshing and pairs beautifully with grilled meats.
This salad showcases the Turkish way of building a meal around fresh vegetables, salty cheese and aromatic spices. Sumac replaces vinegar, adding a distinctive citrusy tang that lifts the sweetness of ripe tomatoes and balances rich grilled meats.
Chef's tips
Use the ripest, most flavorful tomatoes you can find – they make all the difference. If your sumac is mild, don’t be afraid to add a little more to really taste its lemony character. Always taste the dressing before adding it to the salad and adjust the acidity with lemon juice to match what you’re serving it with.
How to serve
Serve in a wide, shallow bowl so the colors and textures are visible. Pair with grilled lamb, chicken skewers or fish, plus plenty of warm flatbread or pita to soak up the juices. For a mezze-style spread, set it out alongside hummus, yogurt with garlic and herbs, and olives.
Ingredients
- tomatoes - 4 pieces
- cucumber - 1 piece
- onion - 0.5 pieces
- cheese (e.g. feta) - 120 g
- olives - 12 pieces
- flat-leaf parsley finely chopped - 3 tablespoons
- sumac ground - 1.5 teaspoons
- oil (preferably olive oil) - 3 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- salt
- black pepper freshly ground
Preparation
- Wash the tomatoes and cut them into large cubes or wedges. Wash the cucumber; if the skin is thick you can peel it partially, then slice into half-moons.
- Peel the red onion and slice it into very thin slivers. If it is sharp, cover it with cold water for 5 minutes, then drain – this will make the flavor milder.
- Cut the cheese into cubes or crumble it with your fingers into irregular pieces. Halve the olives, or leave them whole if they are small.
- Rinse the parsley, dry it thoroughly and chop it finely.
- In a small bowl, whisk together the oil, lemon juice, sumac, a pinch of salt and pepper. Taste and add more lemon juice or salt if needed.
- Put the tomatoes, cucumber, onion, olives and most of the parsley into a large bowl. Pour over the sumac dressing and gently toss so you don’t crush the tomatoes.
- Arrange the pieces of cheese on top and sprinkle with the remaining parsley and a pinch of sumac for color. Serve immediately, before the tomatoes release too much juice.
Storage
Sałatka najlepiej smakuje świeża, ale możesz ją przechować do następnego dnia w szczelnym pojemniku. Przed podaniem odlej nadmiar soku z dna miski i ewentualnie dodaj odrobinę świeżej oliwy.
