This refreshing ezme salad with juicy tomatoes and crunchy peppers (capsicums) in a pomegranate molasses and sumac dressing, is slightly sweet, slightly sour, and very easy to make! Enjoy it as a healthy dip, as part of a Turkish mezze, or serve as a salsa alongside grilled meats and vegetables. It tastes even better if made slightly ahead, making it a perfect dish for entertaining too!
What is Ezme?
A Turkish tomato and red pepper sauce or Turkish salsa. ‘Ezme’ can be translated to mashed or crushed, and the salad is traditionally made up of very finely chopped vegetables. Chilli adds a touch of spice – without making it too spicy. Although you can add more heat if you want a hot and spicy dip!
Why we love this recipe
- Easy – although the salsa does require some chopping, there is no cooking, or weighing involved.
- A delicious summer dish – it is so crunchy and juicy, and perfect for hot summer days.
- Can be made up to a day ahead.
- Whilst traditionally very finely chopped, you can make it with slightly larger pieces, as a tangy chopped salad – still delicious, just takes a little less time to prepare.
- Tomatoes – fresh tomatoes and choose ripe ones! This makes all the difference to the salsa.
- Peppers (capsicum) – red and green.
- Chilli – red pepper paste is traditionally used in this Turkish salad, but as I can’t find it, and to keep this salsa kid friendly, I have used a long green chilli (the mildest available to buy in Australia).
- Parsley – flat leaf parsley.
- Pomegranate molasses – this sweet sour pomegranate syrup is a delicious addition to salad dressings and I use it in this Turkish bulgar salad, Kisir. Use a touch more lemon juice instead if you can’t find pomegranate molasses.
- Sumac – this tangy slightly sour spice made from berries of the sumac flower is a delicious addition to the salad. It is a very versatile addition to your spice rack and you can use it for sprinkling on salads, in yogurt dips, and on chicken.
How to make this Turkish salad
(For full detailed recipe please see the recipe card at the end of the post)
- Finely chop the tomatoes and peppers (capsicum).
- Place in a medium size bowl with onion, parsley and chilli.
- Make the dressing.
- Spoon the dressing over the vegetables.
- Leave to sit for a few hours, or in the fridge overnight.
No. I do not recommend freezing this salad.
Pomegranate molasses is rich, sour and musky. A little goes a long way, but adds a great depth of flavour to many dishes, from salad dressings to lamb, and even desserts.
My Recipe Tips
- Use fresh ripe tomatoes for maximum flavour.
- Whilst you can use a food processor, the flavour is better if you chop the ingredients by hand.
- With hummus and pitta
- As part of a Turkish mezze
- As dip
- Alongside grilled meats or kebabs as a salsa.
- Fridge: Keep in the fridge up to 24 hours. After this time I have found it starts to loose its fresh crispness and goes a little watery.
- Freezer: I do not recommend freezing this salsa.
More easy salad recipes to try
- 2 ripe tomatoes
- ½ onion
- ½ red pepper capsicum
- ½ green pepper capsicum
- 1 long green chilli
- 10 g parsley
- 2 tablespoon Olive Oil
- 1 teaspoon red wine vinegar
- ¾ teaspoon sumac
- 1 teaspoon pomogranate molasses
- Finely chop the tomatoes, onion, red and green peppers/capsicum, chilli and parsley and place in a bowl.
- Stir to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, sumac and pomegranate molasses.
- Pour this over the vegetables and stir well to combine.
- Cover with clingfilm/cling wrap and place in the fridge for at least 15 minutes, up to 1 day.
- Place on serving dish, drizzle with extra olive oil and sprinkle with a small pinch of sumac.