To make Turkish Ezme Salad, start by finely dicing 2 cups of ripe tomatoes, 1 cup of red bell pepper, and 1 cup of red onion. Chop 1 cup of Italian parsley leaves and chiffonade 0.25 cup of fresh mint leaves. Mince 2 cloves of garlic. Place all the chopped ingredients on a chopping board and chop further until they resemble a salsa. Transfer to a mixing bowl, add salt, black pepper, and 1 tsp of red pepper flakes, and toss gently. Finally, drizzle with 2 tbsp of olive oil, 2 tbsp of freshly squeezed lemon juice, and 1 tbsp of molasses, mixing well to combine.

Yes, Turkish Ezme Salad is completely vegan! It is made with fresh vegetables, herbs, and a tangy dressing that contains no animal products, making it a perfect side dish for anyone following a plant-based diet.

If you don't have molasses on hand, you can substitute it with honey or agave syrup for a similar sweetness. Alternatively, you can use a mixture of brown sugar dissolved in a little water to mimic the flavor and consistency of molasses.

To store leftover Turkish Ezme Salad, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. Keep in mind that the flavors will continue to meld, making it even tastier the next day!

Turkish Ezme Salad pairs beautifully with grilled meats, kebabs, or as a refreshing side to a mezze platter. It also complements dishes like falafel, stuffed grape leaves, or even as a topping for pita bread.