Ingredients
Vegetables
- 3 large tomatoes (firm and fresh)
- 1 medium white onion
- 1 green bell pepper
- 1 red bell pepper
- 2 cloves garlic (minced)
- 1/2 cup fresh parsley (finely chopped)
Seasonings & Flavorings
- 1 tbsp tomato paste
- 1 lemon (juice of)
- 2 tbsp olive oil (extra virgin)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp Aleppo pepper
- 1 tsp sumac
Instructions
- Prepare the Vegetables: Chop the tomatoes very finely and place them in a mixing bowl. Finely chop the white onion, green bell pepper, and red bell pepper, then add them to the tomatoes, ensuring everything is chopped uniformly for the best texture.
- Add Garlic and Parsley: Mince the garlic cloves finely and chop the fresh parsley. Add both to the bowl with the chopped vegetables and gently stir to combine all the fresh ingredients evenly.
- Incorporate Seasonings: Add the tomato paste, extra virgin olive oil, freshly squeezed lemon juice, kosher salt, black pepper, Aleppo pepper, and sumac to the mixture. Stir thoroughly, making sure that the tomato paste is well incorporated and the flavors meld together.
- Chill before Serving: Cover the bowl and refrigerate the ezme salad for at least 30 minutes. This resting time allows the flavors to develop fully and enhances the taste.
- Serve: Serve the ezme chilled as a mezze dish, a fresh sauce accompaniment, or a flavorful salad alongside your favorite meals.
Notes
- For a spicier ezme, increase the amount of Aleppo pepper or add a pinch of cayenne pepper.
- The green bell pepper can be replaced with mild green chili for more heat.
- Use firm and fresh tomatoes to avoid excess juice and maintain a firmer texture.
- Can be stored in the refrigerator for up to 2 days. Best eaten fresh.
- Sumac adds a tangy lemony flavor, do not omit for authentic taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegan
