Summer invokes something deep within that makes me crave pepper salads, couscous, tabbouleh, pita, tzaziki, hummus...just to name a few cravings. There's something oddly comforting and familiar about these lovely foods! Even my choice of music has been affected. The Gipsy Kings and I recently have become close friends again, you know, have coffee together first thing in the morning...yeah, we're kinda tight like that...
A little over ten years ago, I came across a cook book called 'Taste of the Middle East' by Soheila Kimberley. It is filled of stunning photography. Each photo's tantalizing as it is inspiring! The simplicity of most dishes is unbelievable. The layered flavors and textures are always captivating and hold my palate's interest time and time again.
One of my favorite salads from this book is Turkish Salad. Because I'm unable to follow directions, I tweak the recipe to the liking of the moment. Tweak as you wish and let me know, too!
I got a kick out of Deb's post, from smittenkitchen.com. We must be riding the same wave....
Turkish Salad
liberally adapted from Soheila Kimberley's 'Taste of the Middle East'
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1/3 cup sweet onion
2 cups fresh baby spinach,
green olives, pimento stuffed, to garnish
Dressing:
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, crushed or minced
1 tablespoon mint
salt and pepper, to taste
Salad:
Seed peppers and slice into thin strips
Finely chop onion
Lightly toss in a bowl
Dressing:
Mix olive oil, lemon juice, garlic, mint, salt, and pepper
Pour dressing over peppers and onion
If serving immediately add spinach to peppers and onion.
Garnish with pimento stuffed green olives
*Stores well in a tightly sealed bowl for several days refrigerated, without spinach. Bring to room temperature before serving
* The dressing works well as a chicken marinade, too
* Using mini peppers adds a slight sweetness to the salad
* Make a meal of it with couscous and mint iced tea
A little over ten years ago, I came across a cook book called 'Taste of the Middle East' by Soheila Kimberley. It is filled of stunning photography. Each photo's tantalizing as it is inspiring! The simplicity of most dishes is unbelievable. The layered flavors and textures are always captivating and hold my palate's interest time and time again.
One of my favorite salads from this book is Turkish Salad. Because I'm unable to follow directions, I tweak the recipe to the liking of the moment. Tweak as you wish and let me know, too!
I got a kick out of Deb's post, from smittenkitchen.com. We must be riding the same wave....
Turkish Salad
liberally adapted from Soheila Kimberley's 'Taste of the Middle East'
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1/3 cup sweet onion
2 cups fresh baby spinach,
green olives, pimento stuffed, to garnish
Dressing:
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, crushed or minced
1 tablespoon mint
salt and pepper, to taste
Salad:
Seed peppers and slice into thin strips
Finely chop onion
Lightly toss in a bowl
Dressing:
Mix olive oil, lemon juice, garlic, mint, salt, and pepper
Pour dressing over peppers and onion
If serving immediately add spinach to peppers and onion.
Garnish with pimento stuffed green olives
*Stores well in a tightly sealed bowl for several days refrigerated, without spinach. Bring to room temperature before serving
* The dressing works well as a chicken marinade, too
* Using mini peppers adds a slight sweetness to the salad
* Make a meal of it with couscous and mint iced tea
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