Cold weather might say comfort food, but who says that a healthy dish can’t be comforting too? Winter is an ideal time to try something new and to add a few more delicious vegetables to the family table. But what would be a good addition to your family’s dinner plate?
Michael Solomonov and Steven Cook offer this simple Turkish salad recipe—and many more fun and exotic eats—in their new cookbook, Israeli Soul: Easy, Essential, Delicious. It’s so easy, your teenager can make it for the whole family. Next time you’re looking for a new vegetable dish, why not try this recipe out?
Turkish Salad
Serves 4
INGREDIENTS:
3 red bell peppers
2 onions
4 garlic cloves
Scallions
Salt
¼ cup canola oil
1 pint cherry tomatoes, halved
2 teaspoons smoked paprika
2 teaspoons ground coriander
Lemon juice
Olive oil
DIRECTIONS:
- 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 2 minutes.
- 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.
