Tomato Salad
Sample Dishes from Turkish Cuisine
Tomato
Salad (Bostana Salatası)
| Ingredients | Measure | Amount |
| Tomato | 3 large size | 600 gr |
| Parsley | 1 large size | 90 gr |
| Green Onion | 5 medium size | 100 gr |
| Green Pepper | 4 medium size | 60 gr |
| Onion | 1 medium size | 60 gr |
| Lemon juice | 3 tablespoon | 30 gr |
| Salt | 1 1/2 teaspoon | 9 gr |
| Red pepper | 1 teaspoon | 2 gr |
| Mint | 1 tablespoon | 1.3 gr |
Preparation
Wash vegetables;
drain. Remove stems and seeds of peppers. Dice all vegetables; combine. Place
in a salad bowl. Add lemon juice. Sprinkle with salt, red pepper and. mint;
mix well. Chill and serve.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 80 cal |
| Protein | 1,8 g |
| Fat | 5,3 g |
| Carbohydrates | 7,8 g |
| Calcium | 37 mg |
| Iron | 1,22 mg |
| Phosphorus | 42 mg |
| Zinc | 0 mg |
| Sodium | 563 mg |
| Vitamin A | 1799 iu |
| Thiamine | 0,09 mg |
| Riboflavin | 0,08 mg |
| Niacin | 0,90 mg |
| Vitamin C | 51 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
It is repared
in southeast regions in the summer. Unripe grape juice is often used instead
of lemon juice.