This Ankara side loosens famous Çubuk pickles with dill and a sweet-sour touch, creating a lively cold salad for richer meals.
10 min prep 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Separate the greens and main ingredients so the bowl does not get crowded during dressing.
Cut the pickles into small cubes.
Mix with the dill, oil, and vinegar.
Rest the salad for 5 minutes before serving so the dill and pickle aromas come together.
Rest for 5 minutes before serving, then plate so the dressing seeps into the pieces.
Transfer the mixture to a wide plate and do not press from the top, so the greens are not crushed.
💡 Tip: Cutting the pickles into small but not overly fine cubes helps preserve their crunch.
🍽️ Serving suggestion: Serve the salad cool on a meze plate, sprinkled with dill.
~54
kcal calories
1
g protein
8
g carbs
2
g fat
0g
Sugar
0g
Fiber
0.2mg
Sodium
0.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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