Recipe: Turkish Tomato, Pepper, Cucumber, Mint and Parsley Salsa (Ezme Salatasi)

TURKISH TOMATO, PEPPER, CUCUMBER, MINT AND PARSLEY SALSA (EZME SALATASI)

"This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meats and especially kebabs. Turkish food is 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 jalapeno as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot."

FOR THE SALAD:
3 medium ripe fresh tomatoes
1/2 English cucumber, quartered lengthwise, finely sliced
1/2 cup tightly packed coarsely chopped arugula (or purslane)
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 tablespoon chopped fresh thyme (or savory)
2 to 4 jalapeno chile peppers, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed and well-drained (optional)

FOR THE DRESSING:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground pepper to taste
1 pinch sumac (optional)

TO PREPARE THE SALAD:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain.

In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapenos, and caper. Add the tomatoes.

TO MAKE THE DRESSING:
whisk together the olive oil, lemon juice, vinegar, lemon zest, and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

Serve as a side dish with grilled meat. You can also spread it on toasted country bread to make a light and delicious crostini.

VARIATION:

BREAD SALAD:
By adding crumbled toasted pita or pieces of toasted whole wheat bread, and maybe some crumbled feta, you can turn ezme into mechouia, a common Middle Eastern bread salad.

Makes 4 to 6 servings, as an appetizer.
Source: Mediterranean Hot and Spicy by Aglaia Kremezi