Turkish Bacon Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Turkish bacon salad is one of my go to dishes when I want something satisfying but don't have much time. The whole thing comes together in under an hour, and honestly most of that is just cooking the bacon. What I love about it is how the crispy bacon plays against the cool, creamy Turkish yogurt dressing, which is packed with probiotics that are wonderful for your digestion. The fresh vegetables keep it light and colorful, while the feta adds that salty punch that makes every bite interesting. Best part? You probably have most of these ingredients already, so it won't break the bank.
Ella x
Ingredients
- 200 gbacon
- 400 gmixed greens
- 400 gcherry tomatoes
- 200 gcucumber
- 150 gred onion
- 100 gfeta cheese
- 150 mlturkish yogurt
- 100 mlred wine vinegar
- 150 mlolive oil
- 1 gpaprika
- 1 gsalt
- 1 gblack pepper
Detail level
Instructions
- 1
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
Tip: For easy cleanup, line the baking sheet with parchment paper.
- 2
Bake the bacon in the oven for 15-20 minutes, or until crispy.
Tip: Keep an eye on the bacon to avoid overcooking.
- 3
While the bacon is baking, combine the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
Tip: Gently toss the salad to combine the ingredients.
- 4
Once the bacon is done, chop it into small pieces and add it to the bowl with the salad.
Tip: Arrange the crispy bacon pieces on top of the salad.
- 5
In a small bowl, whisk together the Turkish yogurt, red wine vinegar, olive oil, paprika, salt, and black pepper.
Tip: Adjust the seasoning to taste.
- 6
Pour the dressing over the salad and toss to combine.
Tip: Garnish with crumbled feta cheese, if desired.
- 7
Serve immediately and enjoy!
Tip: This salad is best served fresh, but it can be refrigerated for up to 24 hours.
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