Turkish Salad

Turkish Salad

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To serve 4
Preparation time – 8-10 minutes
Cooking time – 0 minutes

A wonderful combination of textures and flavours.

Nutritional count per serving
Energy273kcal/1133kj: Protein 11.1g; Carbohydrate 11.2g of which sugars 10.9g; Fat 20.7g of which saturates 9.2g; Cholesterol 39mg; Calcium 242.mg; Fibre3.2g; Sodium 826mg


1 cos or romaine lettuce heart 1 green pepper 1 red pepper ½ cucumber 4 tomatoes 1 red onion 225g/8oz feta cheese crumbled Handful of black olives to garnish For the dressing: 45ml/ 3 tbsp olive oil 45ml/ 3 tbsp lemon juice 1 garlic clove, crushed 15ml/ 1 tbsp chopped fresh parsley 15ml/ 1 tbsp chopped fresh mint Salt and freshly ground black pepper


  1. Chop the lettuce into bitesize pieces. Seed the peppers, remove the cores and cut flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half and then slice finely.
  2. Place the chopped lettuce, peppers, cucumber, tomatoes and onion in a large bowl. Scatter the feta over the top and toss lightly.
  3. To make the dressing, whisk together the olive oil, lemon juice and garlic in a small bowl. Stir in the chopped fresh parsley and mint and season with salt and pepper to taste.
  4. Pour the dressing over the salad, toss lightly and serve at once, garnished with a handful of black olives. Great with good sourdough bread.

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