Elegant Vegetarian Turkish Breakfast: A Symphony of Flavors and Textures

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cherry tomatoes, halved 1 small watermelon, cut into cubes 1 cup feta cheese, crumbled 1 loaf Turkish pide bread 1/2 cup olives, mixed variety 1 cup cucumber, sliced into ribbons 1/4 cup red onion, thinly sliced 1/2 cup Turkish yogurt, strained (labne) 1/2 cup honey 1/4 cup mint leaves, fresh 1 teaspoon sumac, ground 1/2 teaspoon za'atar, ground Olive oil, for drizzling Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, gently toss cherry tomatoes with sumac, za'atar, salt, and pepper. Spread them on a baking sheet lined with parched paper, and roast for 20 25 minutes until tender.
3. While the tomatoes are roasting, slice the pide bread into individual portions. Arrange them on another baking sheet and toast in the oven for 4 6 minutes or until slightly crispy.
4. In a small bowl, combine strained yogurt with honey to create a sweet dipping sauce.
5. Assemble your Turkish breakfast by placing a portion of roasted tomatoes, watermelon cubes, cucumber ribbons, thinly sliced red onion, olives, and crumbled feta cheese on each plate. Serve the pide bread alongside, drizzled with olive oil.
6. Garnish with fresh mint leaves, and enjoy your flavorful vegetarian Turkish breakfast!

Chef’s Insight

Use a variety of cherry tomato colors for a vibrant, inviting presentation. Serve with Turkish black tea or apple tea for a truly authentic experience.

Notes

Feel free to add additional vegetables such as bell peppers or grilled eggplant for more variety and flavor.