I went over to my friend Deniz' place last night for a summer dinner party. Great food, conversation, wine and raki. Yes, the talk turned to the recession a bit, and the different paths people's plans were taking as a result of it, but it was lighthearted. After all, it was beautiful and warm and we were sitting around a kitchen eating good food. Yes, summer in the city was finally here!
Deniz made this unbelievable salad of tomatoes, olives, hazelnuts, mint and parsley. It was so good, so fresh and tangy, I was tempted to drink up the remaining pomegranate dressing. The rest of the feast was terrific as well - feta and dill zucchini fritters and stuffed zucchini with beef, onions and tomato. Aged gouda and bread. And a bang up Indian style ice cream sundae courtesy of Hrishi - ice cream, Alphonso mango puree, chopped almonds, drizzled with heavy cream.
Turkish Tomato, Olive and Hazelnut Salad (as eyeballed from me in Deniz' kitchen)
4-5 cups of cherry tomatoes, sliced in half
1 cup of pitted and chopped black olives
1 cup chopped roughly chopped hazelnuts
1 tablespoon chopped mint
2 seeded and minced jalapenos
1 cup chopped parsley
salt and pepper to taste
pomegranate syrup and olive oil to taste (the syrup can be found at
any Turkish or Middle Eastern grocery store
1. Assemble all the vegetables and herbs. Drizzle with oil and pomegranate syrup. Salt and pepper to taste. Toss.
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