Turkish Salad

Turkish Salad

This is actually a hybrid recipe, combining both Turkish and Swedish flavors. For centuries, Sweden was a predominantly white, Protestant nation, but over time, more and more Eastern and Southern European immigrants saw the benefits of this Nordic land. Hence the origins of this salad.


3 tomatoes
1 hothouse cucumber
1 onion, red or yellow
3 ounces feta cheese


1 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 garlic clove
salt and pepper

Dice the tomatoes.

Cut the cucumber into strips, then into 2-inch rectangular pieces.

Dice the onion.

In a small bowl, whisk together the vinegar and mustard. Crush the garlic
clove and add it. In slow, steady stream, add the olive oil, whisking
constantly. You should have a yellow-colored liquid, with a slightly creamy
consistency. Season to taste with salt and pepper.

In a salad bowl, toss the cucumber, tomatoes and onion. Drizzle with the
dressing and stir to coat. Top with crumbled or diced feta cheese.

Refrigerate until you’re ready to serve.