There is always a kind of salad as a part of typical Turkish lunch or dinner. If there is a vegetable dish as the main dish, we might not serve salad with it. But if the main dish contains meat, chicken or fish, we absolutely serve salad with these. Having salad only for lunch or dinner is not something common in our culture. We serve salads to complete our dinner. However, salad for lunch or dinner has become popular among new generation. Probably, Western style cafe restaurants around the country lead this new trend. We traditionaly serve salad in shallow oval dishes, but salads are served in large and deep bowls in these restaurants. So how to serve salad has also changed a lot in our country with these restaurants.
Personally, I believe that salad must be nutritious enough if it is the only dish as your meal. Otherwise, just a green salad may not give you enough energy and you get hungry soon. I’ve never seen blak-eyed pea salad in restaurants, but as I love these beans, I decided to make a salad with them. Black-eyed pea salad can also be a substitute for our regular piyaz.
This black-eyed pea salad could make a perfect lunch with the ingredients it contains as it helps you feel full for a long time. You can still serve it as a complementary dish to have a variety on your table.
- ½ cup black-eyed pea, boiled
- 3 green onions, chopped
- a handful green olives, roughly chopped
- ½ bunch of fresh dill, chopped
- 1 radish, diced
- 1 tomato, sliced
- ½ lemon, squeezed
- 1 tbsp vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp cumin
- Mix all ingredients in a large bowl except sliced tomatoes.
- Mix everything for dressing in a separate cup and drizzle over salad.
- Serve on a plate with sliced tomatoes alongside.