Nutritional Info

Nutrition Facts

Serving Size 1 (363g)

Calories 164
Calories from Fat 68 (41%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 2.3g 12%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 9.8mg 3%
Sodium 82.6mg 4%
Potassium 618.5mg 13%
Total Carbohydrate 17.6g 6%
Dietary Fiber 1.4g 6%
Sugars 8.4g
Protein 7.2g 15%

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Recipe Description
Every Middle Eastern country boasts their own version of this Turkish salad. What is common to all recipes, however, is the careful way in which the vegetables are cut into uniform dice. This is particularly good served alongside broiled meats.
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 1/2 Tablespoon(T)  lemon juice, freshly squeezed
1 1/2 Tablespoon(T)  extra virgin olive oil
1 Clove(clv)  garlic, crushed to a paste with 1/4 tsp salt
3   large ripe tomatoes
2   red or green bell peppers
1   cucumber
2 Ounce(oz)  fresh flat leaf parsley leaves, finely chopped
1 Ounce(oz)  fresh mint leaves, finely chopped
1 Pinch(pn)  salt, to taste
1 Bunch(bn)  romaine lettuce leaves, rinsed and patted dry
1 Pinch(pn)  pepper, to taste


Mix the lemon juice, oil and garlic together in a large serving bowl and set aside. Halve and seed the tomatoes, then cut into 1/4 inch cubes and add to the bowl. Halve and seed the bell peppers, then cut into 1/4 inch cubes and add to the tomatoes. Halve the cucumber and use a teaspoon to scoop out the seeds, then cut into 1/4 inch cubes and add to the other ingredients. Add the herbs and salt and pepper to taste. Toss the salad together with your hands. Serve immediately with romaine lettuce leaves to scoop up mouthfuls of the salad, and warmed pita bread to mop up the juices.

Additional notes

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Mixed Vegetable Salad
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