Name: Chopped Salad
Cook time: 900 s
Total time: 900 s
Yield: 3-4 small bowls
Ingredients: 6 campari tomatoes, diced; 2 Persian cucumbers, diced; 1/2 bunch of parsley, chopped; 1/2 bunch of cilantro, chopped; 1/3 red onion, diced; 1 lemon, juice; 1 tsp sumac; Atlantic sea salt; Black pepper, crushed; Extra virgin olive oil

BENGINGI

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Chopped Salad

cook:

15 min

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Chopped salad holds a special place in my childhood memories. Every weekend when we visited my grandparents, my grandpa would prepare individual chopped salad bowls for each of us, waiting on the table to welcome us to eat together. His salad remains the best chopped salad I’ve ever had. Later in life, I realized that chopped salad is a staple in many cultures, with each culture giving it a different name. My favorite nickname for this salad comes from Turkey, where they call it 'Kaşık salatası,' which translates to 'spoon salad'—the perfect way to enjoy it. It fits in with any meal and any occasion. It’s my favorite salad

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Ingredients

6 campari tomatoes, diced

2 Persian cucumbers, diced

½ bunch of parsley, chopped

½ bunch of cilantro, chopped

⅓ red onion, diced

1 lemon, juice

1 tsp sumac

Atlantic sea salt

Black pepper, crushed

Extra virgin olive oil

Directions

Step 1

Dice the tomatoes, cucumbers and red onion as small as you can. Our tip for dicing a tomato is slicing thin and then cut each slice into cubes. That way you are cutting the tomato, not smashing it.