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Turkish Salad


3 red bell peppers, cored, seeded and chopped

2 yellow onions, chopped

4 garlic cloves, thinly sliced

1 bunch scallions, sliced on the bias

1 T. kosher salt (optional)

1/4 cup canola oil

1 pint cherry tomatoes, halved

2 tsp. smoked paprika

2 tsp. ground coriander

Lemon juice to taste

Olive oil


Saute the peppers in the canola oil in a large skillet until soft, about 4 minutes.

Add the onions and garlic.

Cook until the onions are translucent, about 10 minutes.

Fold in the cherry tomatoes.

Add the smoked paprika and ground coriander and heat for about 2 minutes.

Transfer to a bowl; add the scallions, and a squeeze of lemon juice and a drizzle of olive oil.

Yields: four servings.

The Turkish Salad made with red peppers, not hot. All recipes are from Michael Solomonev, chef and owner of Zahav restaurant, Philadelphia.