Kirazli Roka Salatasi Recipes

KIRAZLI ROKA SALATASI

Steps:

• Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
• Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.

ARUGULA SALAD WITH WALNUTS (CEVIZLI ROKA SALATASI)

Steps:

• Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
• Wash and drain the arugula well.
• Depending on the size of the leaves, leave whole or chop up into smaller pieces.
• Arrange the arugula on a platter or on 4 individual salad plates.
• Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
• Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
• Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.

SIMPLE SHIRAZI SALAD RECIPE

Steps:

• Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
• In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
• To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
• If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.