Turkish Salad

Name: Turkish Salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Israeli & Middle Eastern
Ingredients: 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)

Author:
Jamie Geller
Publish date:
Mar 7, 2011

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.

10minDuration
10minPrep Time
8Servings

Ingredients

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)

Preparation

In a 10-inch skillet, sauté onion and garlic in oil over medium heat for 2 minutes.
Add peppers, tomatoes, salt and pepper.
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