Name: Turkish Dried Tomato Salad with Fresh Herbs
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g sun-dried tomatoes; 1 piece cucumber; 1 piece red onion; 1 bunch fresh parsley; 15 g fresh mint; 150 g Turkish white cheese; 4 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp black pepper; 1 tsp salt

Kurutulmuş Domates Salatası is a beloved summer dish from Turkey's Aegean region, where sun-drying tomatoes has been practiced for generations to preserve the abundant harvest. This simple yet sophisticated salad showcases the concentrated flavors that develop when tomatoes are slowly dried under the Mediterranean sun. The magic of this salad lies in the contrast of textures and flavors. The chewy, intensely flavored dried tomatoes provide a sweet-tangy base that's perfectly balanced by the fresh crunch of vegetables and aromatic herbs. Each bite delivers bursts of concentrated tomato essence followed by the cooling freshness of parsley and mint. The olive oil dressing penetrates the dried tomatoes, softening them slightly while allowing them to retain their distinctive texture. The addition of Turkish white cheese adds a creamy, salty element that rounds out the flavor profile beautifully. This salad is traditionally served as a meze alongside other small plates, but it also makes an excellent light lunch or dinner side dish. The flavors actually improve after resting, making it perfect for meal prep or entertaining guests.

Ingredients

Instructions

Prepare dried tomatoes

Place the sun-dried tomatoes in a bowl and cover with warm water for 15-20 minutes until they become slightly plump and softened but still retain some chewiness. Drain well and pat completely dry with paper towels. Do not over-soak or they will become mushy and lose their concentrated flavor.
Dice vegetables

Wash and dice the cucumber into 1cm cubes, leaving the skin on for extra crunch. Slice the red onion into thin half-moon pieces about 2mm thick. The onion should be translucent and delicate. Do not cut the vegetables too large or they will overpower the dried tomatoes.
Prepare herbs and cheese

Roughly chop the fresh parsley and mint into small pieces, discarding thick stems. Crumble the Turkish white cheese into bite-sized chunks with your fingers. The herbs should be vibrant green and fragrant. Do not chop herbs too finely or they will become bruised and lose their fresh taste.
Make dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper for 1-2 minutes until the mixture is well emulsified and slightly thick. Taste and adjust seasoning as needed. The dressing should be bright and tangy. Do not skip the whisking step or the oil will separate from the lemon juice.
Combine salad

In a large serving bowl, combine the softened dried tomatoes, diced cucumber, sliced onion, chopped herbs, and crumbled cheese. Pour the dressing over the salad and gently toss with clean hands for 2-3 minutes until everything is evenly coated. Do not over-mix or the cheese will break down too much.
Rest and serve

Let the salad rest at room temperature for 20-30 minutes to allow the flavors to meld together and the dried tomatoes to absorb some dressing. Taste and adjust seasoning if needed before serving. The salad should taste balanced and aromatic. Do not refrigerate before this initial resting period or the flavors won't develop properly.

Tips

🔪

Cooking Tips

For the best flavor, buy sun-dried tomatoes that are still pliable rather than completely hard - they'll rehydrate better and maintain a more pleasant texture in the final salad.

🔄

Alternatives

If Turkish white cheese isn't available, substitute with crumbled feta cheese, though it will be saltier, or fresh mozzarella for a milder flavor that won't compete with the tomatoes.

🍽

Serving & Storage

Serve as part of a meze spread with fresh bread, olives, and other Turkish salads. Store leftovers covered in the refrigerator for up to 2 days, but bring to room temperature before serving for best flavor.