Turkish cuisine · Salads & Mezze

Arugula Salad

Arugula with paper-thin tomato slices, lemon and olive oil – the Bosphorus side dish for grilled fish.

Ingredients · for 4 servings

• 200 g arugula
• 3 firm tomatoes
• 1 red onion
• 5 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp sumac
• 1 tsp salt
• 1 lemon

Instructions

1. Wash the arugula, place in ice-cold water and let sit for 5 min. so the leaves become crisp; then spin dry thoroughly.
2. Cut the tomatoes into paper-thin slices with a sharp knife and arrange fan-shaped on a shallow platter.
3. Slice the red onion into fine rings, knead briefly with 1 tsp salt and the sumac and rinse with cold water – this removes its sharpness while keeping it crisp.
4. Whisk the olive oil and lemon juice with a pinch of salt into a cloudy dressing until it emulsifies slightly.
5. Pile the arugula loosely over the tomato slices and scatter the onion rings on top.
6. Drizzle the dressing on only at the table so the leaves don't wilt, sprinkle with sumac and serve with lemon wedges.