Turkish Salad

This is actually a hybrid recipe, combining both Turkish and Swedish flavors. For centuries, Sweden was a predominantly white, Protestant nation, but over time, more and more Eastern and Southern European immigrants saw the benefits of this Nordic land. Hence the origins of this salad. A tasty addition to this salad would be a handful of homemade croutons. To make, preferably use stale French bread. If you don’t have this on hand, toast a a few pieces or slices of olive-oil brushed bread in the oven, until crunchy. Remove, toss with fresh herbs, a little salt and pepper and voilĂ  .


3 tomatoes, diced
1 hothouse cucumber, cut in strips
1 onion, red or yellow, diced
3 ounces feta cheese, crumbled or diced


1 tablespoon red wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 garlic clove
salt and pepper

In a small bowl, whisk together the vinegar and mustard. Crush the garlic clove and add it. In slow, steady stream, add the olive oil, whisking constantly. You should have a yellow-colored liquid, with a slightly creamy consistency. Season to taste with salt and pepper.

In a salad bowl, toss the cucumber, tomatoes and onion. Drizzle with the dressing and stir to coat. Top with crumbled or diced feta cheese.

Refrigerate until you’re ready to serve.

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