Zeytinyağlı Kumpir Salatası

Zeytinyağlı Kumpir Salatası is a refreshing Turkish side dish featuring roasted potatoes stuffed with a vibrant mix of vegetables and dressed in rich olive oil. This dish is perfect for gatherings or as a light meal, bursting with flavors and textures.

Ingredients

• Large potatoes - 2
• Olive oil - 3 tablespoons
• Lemon juice - 1 tablespoon
• Red bell pepper - 1, diced
• Cucumber - 1, diced
• Green olives - 50 grams, sliced
• Red onion - 1 small, finely chopped
• Parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and scrub the potatoes thoroughly, then pierce them several times with a fork.
3. Wrap each potato in aluminum foil and place them on a baking tray. Bake for 45-50 minutes or until tender.
4. While the potatoes are baking, prepare the salad mix. In a bowl, combine the diced red bell pepper, cucumber, sliced green olives, finely chopped red onion, and chopped parsley.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
6. Once the potatoes are baked, remove them from the oven and let them cool slightly. Carefully unwrap the foil, then slice the potatoes open lengthwise.
7. Gently fluff the insides of the potatoes with a fork, then drizzle some olive oil over them.
8. Spoon the vegetable mixture into each potato, drizzle the dressing on top, and serve immediately.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains healthy fats from olive oil, beneficial for heart health.

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