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Recipe Collection

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Prep time: 5 minutes

Cook time: 15 minutes

Yield: 4 servings


  • 3 red bell peppers
  • 2 onions
  • 4 garlic cloves
  • 1 bunch scallions
  • 1 tablespoon kosher salt
  • ¼ cup canola oil
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • Garnish: Salt, lemon juice, olive oil


  • Core, seed, and chop 3 red bell peppers. Chop 2 onions. Thinly slice 4 garlic cloves. Slice a bunch of scallions on the bias. Sauté the peppers with 1 tablespoon kosher salt and ¼ cup canola oil in a large skillet until soft, about 4 minutes. Add the onions and garlic. Cook until the onions are translucent, about 10 minutes.
  • Fold in 1 pint halved cherry tomatoes. Add 2 teaspoons smoked paprika and 2 teaspoons ground coriander and toast the spices for about 2 minutes. Transfer to a bowl, add the sliced scallions, taste and add a pinch of salt, a squeeze of lemon juice and a drizzle of olive oil.
  • TURKISH SALAD is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

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