Turkish Crab Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This Turkish Crab Salad is one of my go to dishes when I want something impressive but don't have much time. Fresh crab meat paired with creamy feta and crisp vegetables creates a beautiful balance, and the best part is that it comes together in just 20 minutes with zero cooking required. The olive oil base is packed with heart healthy monounsaturated fats, making this not only delicious but genuinely good for you. It's perfect for weeknight dinners or entertaining guests because it's simple enough for a beginner yet feels fancy enough to impress.
Ella x
Ingredients
- 400crab meat
- 200 cubefeta cheese(crumbly)
- 1 pieceonion(thinly sliced)
- 1 piecebell pepper(thinly sliced)
- 1 piececucumber(thinly sliced)
- 1 piecetomato(thinly sliced)
- 50 mlred wine vinegar(diluted with water)
- 100 mlolive oil(cold)
- 1diced fresh parsley(chopped)
- 1 teaspoonpaprika(smoked)
- 1 teaspoonsalt(coarse)
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspooncracked black pepper(optional)
Detail level
Instructions
- 1
In a large bowl, gently combine crab meat, feta cheese, onion, bell pepper, cucumber, and tomato.
- 2
In a small bowl, whisk together red wine vinegar, olive oil, paprika, salt, and black pepper until well combined.
- 3
Pour the dressing over the salad mixture and gently toss to coat.
- 4
Sprinkle with chopped parsley and crushed black pepper (if using).
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6
Just before serving, gently toss the salad again to redistribute the ingredients.
- 7
Serve chilled, garnished with additional parsley if desired.
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