Turkish Salsa

From Eben Brummitt, formerly at Brava Bistro and KORQ Winehouse

2014 Sep/Oct


  • 6-8 Roma tomatoes
  • 3-4 shallots
  • 1/2 long English cucumber
  • 3 T. sumac (a tart, fruity spice found at Silk Road Spice Merchant)
  • 1 T. dried oregano
  • juice from 1 to 1-1/2 lemons
  • 3 T. extra-virgin olive oil
  • 1 t. honey
  • salt and pepper to taste


Cut each tomato into 4 wedges and remove the seed core. Peel the shallots and remove the seeds from the cucumber. Chop the tomatoes, shallots and cucumber into small dice. Put the vegetables, sumac, oregano, lemon juice, olive oil and honey into a bowl and stir gently to blend well. Taste the salsa and adjust the seasoning with salt and pepper.

Makes about 2 cups.