Spoon salad (no oil) Calories

Chop ripe tomatoes, cucumber, green pepper, onion and parsley into small pieces, then toss them with lemon juice and salt. For the freshest texture, prepare spoon salad without oil shortly before serving and mix it gently.

It is called spoon salad because the vegetables are chopped finely enough to eat with a spoon. Unlike salads with larger chunks, spoon salad lets you scoop several ingredients together in each bite.

Spoon salad is usually chopped more finely than Turkish shepherd salad, so it can be eaten easily with a spoon. Both commonly use tomato, cucumber, green pepper and onion, while shepherd salad is often served with a dressing that includes olive oil.

You cannot prevent all liquid from forming, since chopped tomatoes naturally release juice. Choose firm, ripe tomatoes, cut the vegetables close to serving time, and add salt and lemon juice at the last minute.

Spoon salad without oil pairs well with grilled meats, kebabs, köfte and roasted vegetables. Its fresh, tangy vegetables also work as a filling or side for flatbreads and wraps, especially alongside richer dishes.

You can wash and dry the vegetables ahead, but it is better to chop and dress spoon salad without oil shortly before serving. Once chopped, tomatoes release juice and the vegetables gradually lose their crisp texture.

You can leave out the green pepper or replace it with a mild sweet pepper in spoon salad without oil. The result will taste less peppery, but tomato, cucumber, onion, parsley and lemon still give it its familiar fresh character.

No, peeling the cucumber is not necessary for spoon salad without oil. Wash and dry it well, then chop it finely; peel it only if the skin is tough or you prefer a softer texture.

Yes, refrigerate leftover spoon salad without oil in a covered container and eat it soon, while the vegetables still have some texture. It will release liquid as it sits, so drain excess juice before serving again.