Recipe
Ezme Turkish Salad
Ezme is a vibrant Turkish salad made with finely chopped fresh vegetables, herbs, and a bold, tangy dressing. Fresh, flavorful, and incredibly versatile, it’s the perfect side for grilled chicken, beef, kebabs, or warm bread.
Scale
Ingredients
Salad
- 2 Roma tomatoes finely diced
- 1/2 purple onion finely diced
- 1 sweet red pepper finely diced
- 1 red pepper finely diced
- 1 chili pepper finely diced (optional)
- 1/2 cup fresh parsley finely chopped
- 1/2 cup pomegranate seeds
Dressing
- 2 tablespoons pomegranate molasses
- 1/3 cup extra-virgin olive oil
- 2 tablespoons pepper paste
- Juice of 2 fresh lemons
- 2 garlic cloves crushed
- Salt and pepper to taste
Instructions
- Wash and dry all of the vegetables and fresh parsley.
- Finely chop the Roma tomatoes, purple onion, green pepper, sweet red pepper, red pepper, and chili pepper (if using). Traditional Ezme is made with very small pieces, so the finer you chop everything, the better.
- Finely chop the parsley and add it to a large mixing bowl along with all of the chopped vegetables.
- Add the pomegranate seeds and gently toss everything together.
- In a separate bowl, prepare the dressing by whisking together the pomegranate molasses, olive oil, pepper paste, fresh lemon juice, crushed garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and mix until everything is evenly coated.
- Let the salad sit for 10–15 minutes before serving to allow all of the flavors to come together.
Connie’s notes
Traditional Ezme is usually made into a thicker, paste-like consistency, but I put my own twist on it by keeping it a little chunkier and easier to eat. It pairs perfectly with fresh bread, grilled meats, kebabs, chicken kebabs, or even as a refreshing side dish on its own. This salad is so fresh, flavorful, and delicious. It will definitely be on repeat!
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