Turkish Horiatiki Salad
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Turkish Horiatiki Salad - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup halved grape tomatoes
- 1 can (425 g) chickpeas, drained and rinsed
- 1 cup fresh green peas
- 2 cucumbers, seeded and sliced
- 1 bunch of parsley (leaves plucked and not chopped)
- 1/2 tbsp. halved pitted olives
- 1/2 small red onion, chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 4 tbsp. l. olive oil
- Salt and ground black pepper
- 225 g feta cheese, diced
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Recipes with similar ingredients: chickpeas, sugar snap peas, grape tomatoes, cucumbers, olives, feta cheese, apple cider vinegar, lemon juice, red onion, parsley
Cooking the dish according to the recipe:
- In a large bowl, combine all ingredients except the feta cheese. Let the salad sit at room temperature for an hour to infuse the flavor.
Just before serving, add feta cheese, taste for enough seasoning and add more if necessary.
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