Shepherd's Salad

SHEPHERD’S SALAD | ÇOBAN SALATASI
Region: Bolu, all regions
 

There is no mention of this popular salad anywhere until the 1950s. Shepherds probably took a few tomatoes and an onion in their sacks to eat for lunch. They smashed the onion, halved the tomatoes and ate them together in a rudimentary salad. City restaurants eventually refined the sheperd’s salad, chopping the ingredients more finely: Some versions omit the olive oil; some add cottage cheese.

The Turkish Cookbook by Musa Dağdeviren

Ingredients

• 400g / 2 cups / 14 oz tomatoes, diced into 5 mm (1/4 inch) cubes

• 150g / 1 cup / 5 1/4 oz cucumber, diced into 5 mm (1/4 inch) cubes

• 2 banana peppers (mild sweet peppers), sliced into crescents

• 1 (120 g) / 1 (3/4 cup / 4 oz) medium onion, sliced

• 1/4 bunch flat-leaf parsley, finely chopped

• 1/4 bunch basil, finely chopped

For the dressing:

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp grape vinegar

• 1/4 tsp salt

Directions

Put all the salad ingredients into a large, deep bowl.

To make the dressing:

Mix the dressing ingredients in a separate bowl, then drizzle the dressing over the salad, mix gently and serve.