Turkish Spinach Salad with Yogurt
Ispanak Salatası
This refreshing Turkish spinach salad combines tender blanched spinach leaves with creamy yogurt, garlic, and a drizzle of olive oil. The vibrant green salad has a cool, tangy flavor with hints of garlic and lemon. It's perfect as a healthy side dish that pairs beautifully with grilled meats or as part of a meze spread.
Ingredients
Instructions
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Prepare spinach leaves
Wash the fresh spinach thoroughly under cold running water and remove any thick stems or damaged leaves. Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a rolling boil over high heat for 8-10 minutes. Do not add the spinach until the water is vigorously boiling.
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Blanch the spinach
Add the spinach leaves to the boiling water and cook for exactly 1-2 minutes until the leaves are bright green and just wilted. Immediately transfer the spinach to the ice water bath using tongs or a slotted spoon. Do not overcook or the spinach will become mushy and lose its vibrant color.
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Drain and squeeze
Let the spinach cool in the ice water for 2-3 minutes until completely cold. Drain the spinach and squeeze it firmly with your hands to remove as much water as possible. The spinach should form a compact ball when properly squeezed. Do not skip this step or the salad will be watery.
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Prepare garlic mixture
Mince the garlic cloves very finely using a sharp knife or garlic press. In a small bowl, mix the minced garlic with salt using the back of a spoon for 1 minute until it forms a smooth paste. This technique releases more garlic flavor. Do not use large garlic pieces as they will overpower the delicate spinach.
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Make yogurt dressing
In a large mixing bowl, whisk together the yogurt, garlic paste, lemon juice, and black pepper for 2-3 minutes until smooth and well combined. The mixture should be creamy and pourable. Taste and adjust seasoning as needed. Do not add more salt until you've mixed in the spinach.
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Combine and serve
Add the squeezed spinach to the yogurt mixture and gently fold together using a large spoon for 1-2 minutes until every leaf is coated. Drizzle with olive oil and let rest at room temperature for 15-20 minutes before serving. Do not refrigerate immediately as this allows flavors to develop properly.
Tips
Cooking Tips
Blanch spinach in small batches if your pot isn't large enough - overcrowding will lower the water temperature and result in uneven cooking that makes some leaves tough while others become mushy.
Alternatives
Replace spinach with Swiss chard or young beet greens for a slightly earthier flavor, but increase blanching time to 3-4 minutes as these leaves are thicker and need longer to become tender.
Serving & Storage
Serve chilled as a side dish with grilled meats or warm pide bread, and store covered in the refrigerator for up to 2 days, though the texture is best within 24 hours of preparation.
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