Turkish Tulum Cheese and Walnut Salad

Name: Turkish Tulum Cheese and Walnut Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g tulum cheese; 150 g walnuts; 1 bunch fresh parsley; 3 tbsp fresh dill; 1 piece red onion; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp black pepper

Tulum Peynirli Cevizli Salata

This rustic Turkish salad combines the sharp, tangy flavor of aged tulum cheese with crunchy walnuts and fresh herbs. The creamy white cheese contrasts beautifully with the deep green herbs and golden walnut pieces. It's an elegant appetizer that showcases the bold flavors of Anatolian cuisine.

Recipe Details

Prep 25 min

Cook 5 min

Servings 4

Difficulty Easy

Nutrition per Serving

385 Calories

16g Protein

36g Fat

8g Carbs

3g Fiber

Tulum cheese, traditionally aged in goatskin bags in the caves of Central Anatolia, gives this salad its distinctive character. The cheese develops a sharp, complex flavor during its aging process that pairs magnificently with the earthy richness of fresh walnuts. This combination has been enjoyed in Turkish households for generations, particularly in regions where tulum cheese is produced. The salad offers a delightful contrast of textures - the creamy, crumbly cheese against the satisfying crunch of walnuts, all brightened by fresh herbs. The aroma is intoxicating, with the pungent cheese mellowed by the fresh greenery of parsley and dill. Each bite delivers a burst of umami from the aged cheese, followed by the buttery richness of walnuts. This dish works beautifully as a meze alongside other Turkish appetizers, or as a light lunch served with crusty bread. The flavors are bold and sophisticated, making it perfect for entertaining guests who appreciate authentic Turkish flavors. The salad is best enjoyed at room temperature, allowing all the flavors to meld together harmoniously.

Ingredients

200 g tulum cheese
150 g walnuts
1 bunch fresh parsley
3 tbsp fresh dill
1 piece red onion
3 tbsp olive oil
2 tbsp lemon juice
1 tsp black pepper

Instructions

Prepare the cheese

Remove the tulum cheese from refrigerator and let it come to room temperature for 15-20 minutes. Crumble the cheese into bite-sized pieces using your fingers or a fork. The cheese should break into irregular chunks, not be mashed smooth. Do not press too hard or it will become paste-like.
Toast the walnuts

Heat a dry pan over medium-low heat for 1 minute. Add the walnuts and toast for 3-4 minutes, stirring frequently until they become fragrant and lightly golden. You should hear them crackling slightly when ready. Do not let them burn or they will taste bitter.
Slice the onion

Cut the red onion in half lengthwise, then slice into thin half-moons about 2mm thick. Soak the sliced onion in cold water for 10 minutes to reduce the sharpness. Drain and pat completely dry with paper towels. Do not skip the soaking step or the onion will overpower the dish.
Chop the herbs

Wash and thoroughly dry the parsley and dill. Remove thick stems and roughly chop the herbs into 1cm pieces. The herbs should be coarsely chopped, not minced fine. Do not chop too far in advance or they will wilt and lose their bright flavor.
Make the dressing

In a small bowl, whisk together olive oil and lemon juice for 30 seconds until well combined. Add the black pepper and whisk for another 10 seconds. The mixture should be smooth and emulsified. Do not add salt as the tulum cheese is already quite salty.
Assemble the salad

In a large serving bowl, gently combine the crumbled tulum cheese, toasted walnuts, drained onion slices, and chopped herbs. Drizzle the dressing over the top and toss very gently with your hands for 1 minute until everything is lightly coated. Do not overmix or the cheese will break down too much.

Tips

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Cooking Tips

Toast the walnuts just until fragrant - overtoasting will make them bitter and overpower the delicate cheese flavor. Let the salad rest for 5-10 minutes before serving to allow flavors to meld.

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Alternatives

If tulum cheese is unavailable, substitute with aged feta or kashkaval cheese, though the flavor will be milder. Fresh oregano can replace dill for a more Mediterranean taste.

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Serving & Storage

Serve at room temperature with Turkish bread or lavash. This salad is best eaten fresh but can be stored in refrigerator for up to 2 days - bring to room temperature before serving.