Name: Turkish Tulum Cheese Walnut Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g tulum cheese; 100 g walnut halves; 150 g arugula; 250 g cherry tomatoes; 1 piece red onion; 1 bunch fresh dill; 1 bunch fresh parsley; 1 piece lemon; 4 tbsp extra virgin olive oil; 1 tsp black pepper

Tulum cheese, a traditional Turkish aged cheese wrapped in goatskin, has been made in Anatolia for centuries. Its distinctive sharp, salty flavor and crumbly texture make it a prized ingredient in Turkish cuisine, particularly popular in the Aegean and Mediterranean regions. This salad celebrates the bold character of tulum cheese by pairing it with complementary ingredients that enhance rather than mask its unique taste. The toasted walnuts add richness and crunch, while fresh herbs and vegetables provide brightness and color. Each bite delivers a perfect balance of creamy cheese, nutty crunch, and fresh vegetables. The beauty of this salad lies in its simplicity and the quality of its ingredients. The tulum cheese should be the star, so choose the freshest cheese possible. When you take a bite, expect the tangy cheese to hit first, followed by the buttery walnuts and the peppery bite of arugula. The lemon dressing ties everything together with its bright acidity. This salad works wonderfully as a meze, a light lunch, or as a sophisticated side dish. It's particularly lovely in spring and summer when fresh vegetables are at their peak, though the hearty cheese and nuts make it satisfying enough for cooler weather too.

Ingredients

Instructions

Toast the walnuts

Place walnut halves in a dry pan over medium heat for 3-4 minutes, stirring frequently. Toast until they smell nutty and turn golden brown. Do not let them burn or they will taste bitter.
Prepare the vegetables

Wash arugula thoroughly and pat dry. Cut cherry tomatoes in half. Slice red onion into thin half-moons about 2mm thick. Rinse onion slices in cold water for 2-3 minutes to reduce sharpness. Do not skip rinsing or the onion will overpower the cheese.
Chop the herbs

Finely chop fresh dill and parsley, removing thick stems. You should have about 3 tbsp of each herb. Chop just before serving for maximum freshness. Do not chop too far in advance or the herbs will wilt.
Make the dressing

Juice the lemon to get about 3 tbsp of fresh juice. Whisk together lemon juice and olive oil in a small bowl for 1-2 minutes until emulsified. Season with black pepper. Do not add salt as the tulum cheese is naturally salty.
Crumble the cheese

Break tulum cheese into bite-sized chunks with your hands, about 1cm pieces. The cheese should crumble naturally along its grain. Do not use a knife as this will create dense pieces instead of the desired rustic texture.
Assemble the salad

Combine arugula, cherry tomatoes, and drained onion slices in a large serving bowl. Add crumbled tulum cheese and toasted walnuts. Drizzle with dressing and gently toss for 1-2 minutes until everything is lightly coated. Do not over-mix or the cheese will break down too much.
Final garnish

Sprinkle chopped dill and parsley over the salad. Let stand for 5 minutes at room temperature to allow flavors to meld. The herbs should look fresh and vibrant. Do not let the salad sit too long or the arugula will wilt.

Tips

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Cooking Tips

Toast walnuts in small batches and let them cool completely before adding to the salad - warm nuts will wilt the greens and make the cheese too soft

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Alternatives

If tulum cheese is unavailable, substitute with aged feta or Turkish white cheese for a similar tangy, crumbly texture, though the flavor will be milder

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Serving & Storage

Serve immediately at room temperature alongside grilled meats or as part of a meze spread - this salad doesn't store well as the greens will wilt and cheese will become soggy