Ezme (Spicy Turkish Tomato Salad)

🧂 Ingredients

• 4 Ripe tomatoes(Medium-sized, very ripe for best flavor and texture. Remove seeds if you prefer a less watery salad.)
• 2 Green bell peppers(Or substitute with a mix of green and red bell peppers for color and slightly different flavor. Remove seeds and membranes.)
• 1/2 Red onion(Small to medium-sized. Finely minced to avoid overpowering the other ingredients.)
• 1/2 cup Fresh parsley(Packed, finely chopped. Stems can be included if very tender.)
• 1 tbsp Pepper paste(Biber salçası (Turkish red pepper paste). Use mild or hot depending on your spice preference. Tomato paste can be used in a pinch but will alter the flavor profile.)
• 2 tbsp Extra virgin olive oil(Good quality for best flavor.)
• 1 tbsp Pomegranate molasses(Adds a crucial sweet and tangy depth.)
• 1/2 tsp Salt(Or to taste.)
• 1/4 tsp Sumac(Optional, but adds a lovely lemony tang. Adjust to taste.)
• 1 tsp Lemon juice(Freshly squeezed, optional for extra brightness.)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Wash and finely dice the tomatoes, green peppers, and red onion. Aim for a very small, uniform dice (about 0.5 cm or 1/4 inch). The finer the chop, the better the texture and melding of flavors. If using a food processor, pulse gently to avoid making a paste.

   ⏱️ 10 minutes
2. 2

   Chop the herbs: Finely chop the fresh parsley. Ensure it's finely minced to distribute evenly throughout the salad.

   ⏱️ 2 minutes
3. 3

   Combine the dressing ingredients: In a small bowl, whisk together the pepper paste, olive oil, pomegranate molasses, salt, sumac (if using), and lemon juice (if using). Stir until well combined.

   ⏱️ 2 minutes
4. 4

   Mix everything together: In a medium bowl, combine the finely diced tomatoes, peppers, onion, and chopped parsley. Pour the dressing mixture over the vegetables. Gently toss to ensure all ingredients are evenly coated.

   ⏱️ 3 minutes
5. 5

   Taste and adjust seasoning: Sample the ezme and add more salt, pepper paste, pomegranate molasses, or sumac as needed to achieve your desired balance of flavors.

   ⏱️ 1 minute
6. 6

   Rest and serve: For the best flavor, allow the ezme to rest for at least 10-15 minutes at room temperature, or longer in the refrigerator, before serving. This allows the flavors to meld. Serve chilled or at room temperature with warm pita bread, lavash, or as a side dish to grilled meats.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to great ezme is a very fine dice on all the vegetables. A sharp knife and patience are your best tools.
• ✓Adjust the amount of pepper paste and sumac to control the level of spiciness and tanginess.
• ✓Ezme tastes even better after resting for at least 30 minutes, allowing the flavors to meld beautifully. It can be made a few hours ahead.
• ✓If you find the salad too watery, you can drain off some of the excess liquid before serving, or ensure your tomatoes are not overly ripe and watery.

🔄 Variations

• For extra heat, add a finely minced hot chili pepper (like a serrano or jalapeño) along with the bell peppers.
• Add 1/4 cup of finely chopped toasted walnuts for added texture and richness.
• A pinch of dried mint can add a refreshing twist.
• Some recipes include a small amount of finely grated garlic.

🥗 Nutrition

Per serving