EZME (Spicy Turkish Salad)
A bright, crunchy Turkish salad that combines juicy cherry tomatoes, crisp peppers, fresh herbs, and a tangy‑spicy dressing made with Turkish red pepper paste and pomegranate molasses. The addition of walnuts adds a satisfying crunch, making it a perfect light lunch or a zesty side for dinner.
Maker: Sunday Kitchen
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 2 cherry tomatoes
- 1 green capsicum
- 1 red capsicum
- 1 Spanish onion
- a handful walnuts
- 1 cup parsley
- 1/2 cup mint
- 1 green chilli
Dressing
- 2 tbsp Turkish red pepper paste
- 1 tbsp pomegranate molasses
- half lemon juice
- to taste olive oil
- to taste salt
- to taste black pepper
Instructions
- 11. Rinse all fresh vegetables under cold water and pat dry.
- 22. Finely dice the cherry tomatoes, green capsicum, red capsicum, and Spanish onion; place them in a large mixing bowl.
- 33. Finely chop the walnuts, parsley, and mint, then add them to the bowl along with the sliced green chilli.
- 44. Prepare the dressing by whisking together Turkish red pepper paste, pomegranate molasses, half a lemon's juice, olive oil, salt, and freshly cracked black pepper until smooth.
- 55. Drizzle the dressing over the vegetable mixture.
- 66. Toss the salad gently with clean hands or two large spoons, ensuring every piece is evenly coated with the dressing.
- 77. Taste and adjust seasoning with additional salt, pepper, or olive oil if needed.
- 88. Transfer the salad to a serving platter and serve immediately, optionally alongside toasted Turkish bread.
- 99. (Optional) Let the salad rest for 5 minutes to allow the flavors to meld before serving.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How many servings does this EZME (Spicy Turkish Salad) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this EZME (Spicy Turkish Salad) recipe come from?
- It was shared by Sunday Kitchen on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.