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Turkish Salad

For a nutritious alternative to dipping with pita, I serve baby carrots and celery sticks with hummus, tahini and Turkish salad.

Adding sautéed zucchini and eggplant makes it a ratatouille. Serve it warm as a deliciously thick and flavorful side dish.

Turkish Salad
  • Duration
  • Prep Time
  • 8Servings


  • 1 onion, chopped
  • 1 teaspoon prepared crushed garlic
  • 1 tablespoon olive oil
  • 2 green bell peppers, seeded, veins removed, diced (or 1 (10-ounce) bag stir fry peppers, defrosted)
  • 2 jalapeño hot pepper rings (from a jar)
  • 2 cups canned, crushed tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Quartered pita breads(optional)


  1. In a 10-inch skillet, sauté onion and garlic in oil over medium heat for 2 minutes.
  2. Add peppers, tomatoes, salt and pepper.
  3. Bring to a boil. Reduce heat and simmer for 30 minutes. Chill in refrigerator 1 hour before serving with warm pita bread, if desired.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW