This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos
- 4 medium tomatoes, firm and thinly sliced
- 2 cucumbers, thinly sliced
- 1⁄2 cup black olives, drained (less olives if you prefer)
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 1 tablespoon white vinegar
- 1 tablespoon flat leaf parsley, finely chopped
- 1 teaspoon fresh mint, finely chopped
- salt, to taste
- pepper, to taste
- 3 parsley sprigs
- Arrange thinly sliced tomatoes on the outside of the platter.
- Pierce thinly sliced cucumbers with fork few times each and arrange in the middle of platter (inside the circle of tomatoes).
- Beat together dressings (olive oil, lemon juice, white vinegar, parsley, mint, salt and pepper).
- Pour over the salad, then cover with cling wrap and refrigerate until salad is required.
- Just before serving the salad, place olives on top, in between the row of tomatoes and cucumber.
- Then garnish with parsley springs.