January weather might say comfort food, but who says healthy can’t be comforting? The turn of the page to a new calendar year is an ideal time to try something new and to add a few more delicious vegetables to the family table. Michael Solomonov and Steven Cook offer this simple Turkish salad recipe—and many more exotic eats—in their new cookbook, Israeli Soul: Easy, Essential, Delicious. So easy, your teenager can make it for the whole family.
3 red bell peppers
4 garlic cloves
¼ cup canola oil
1 pint cherry tomatoes, halved
2 teaspoons smoked paprika
2 teaspoons ground coriander
- Core, seed, and chop 3 red bell peppers. Chop 2 onions. Thinly slice 4 garlic cloves. Slice a bunch of scallions on the bias.
- Sauté the peppers with 1 tablespoon kosher salt and ¼ cup canola oil in a large skillet until soft, about 4 minutes.
- Add the onions and garlic. Cook until the onions are translucent, about 10 minutes.
- Fold in 1 pint of halved cherry tomatoes. Add 2 teaspoons smoked paprika and 2 teaspoons ground coriander. Toast the spices for about
- Transfer to a bowl, add the sliced scallions, taste. Add a pinch of salt, a squeeze of lemon juice, and a drizzle of olive oil.
Turkish Salad is excerpted from Israeli Soul, copyright 2018 by Michael Solomonov and Steven Cook. Photography copyright 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.