Shepherd’s salad

Shepherd’s salad

Çoban salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

This is a very important dish in Turkish cooking, a fresh crisp salad that is served as part of most meals when the ingredients are in season.

Ingredients

Quantity Ingredient
1/4 teaspoon salt
1 tablespoon onion, finely chopped
1 spring onion, finely chopped
450g ripe tomatoes
250g cucumber
1/2 green pepper
1 heaped tablespoo flat-leaf parsley, roughly chopped
1 tablespoon olive oil
1/4 lemon, juiced
freshly ground black pepper
salt

Method

  1. Sprinkle the salt over the two types of onion in a bowl and rub it in with your hands. Set aside for 10 minutes. Chop the tomatoes, cucumber and pepper into pieces of a similar size and place in a serving bowl. Add the onions and all the other ingredients to the tomatoes and toss together gently. Taste and adjust the seasoning before serving.

Tip

  • This dish contains raw onions, which can be off-putting to some, but the trick is to rub a little salt into the onion well before serving, which softens them and sweetens the taste.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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