When I traveled to Turkey a couple of years ago I fell in love with its cuisine. I learned that Turkey is one of the few countries in the world that is self-sufficient in terms of food. The country’s fertile soil, access to sufficient water, a suitable climate, and hard-working farmers all make for a successful year-round agricultural sector.
Shepherd’s Salad is ubiquitous in Turkey. It’s offered as a side item with just about everything including kofta (lamb meatballs, traditionally made of lamb) and kebabs, and is nearly always on the menu in the lokantasi (or neighborhood cafeteria serving home-style food).
When tomatoes are ready to burst and cucumbers are warmed by the sun, this is my favorite summer salad. It’s easy to whip up in a flash, although I do allow it to sit for least an hour for the flavors to meld. I add salt just before serving so the tomatoes and cucumbers don’t release too many of their juices, and am partial when it’s served at room temperature. There are many variations to this recipe. I’ll sometimes add feta or black olives and the salad doesn’t lose flavor if you leave out the dill or mint. Parsley is one of my favorite herbs so rather than a fine chop I pick the leaves to allow for nice big flavorful bites. –Rochelle, July 2015
Coban Salatasi (or Turkish Shepherd’s Salad)
1 pound Tomatoes, seeded and diced
¾ pound English cucumbers, diced
1 Green pepper, seeded and diced
½ small Red onion, sliced or chopped, soaked in cold for 5 minutes, drained and rinsed
½ cup Flat leaf parsley, loosely packed and chopped
1 Tbsp Fresh dill, chopped
2 Tbsp Fresh mint, chopped
1 tsp Aleppo (or Turkish) pepper
3 Tbsp Fresh lemon juice
3 Tbsp Extra virgin olive oil
Salt to taste
Combine all of the ingredients in a large bowl and refrigerate. After 30 minutes, toss together, taste and adjust seasonings.
TURKISH SHEPHERD’S SALAD FOR SUMMER
When I traveled to Turkey a couple of years ago I fell in love with its cuisine. I learned that Turkey is one of the few countries in the world that is self-sufficient in terms of food. The country’s fertile soil, access to sufficient water, a suitable climate, and hard-working farmers all make for a successful year-round agricultural sector.
Shepherd’s Salad is ubiquitous in Turkey. It’s offered as a side item with just about everything including kofta (lamb meatballs, traditionally made of lamb) and kebabs, and is nearly always on the menu in the lokantasi (or neighborhood cafeteria serving home-style food).
When tomatoes are ready to burst and cucumbers are warmed by the sun, this is my favorite summer salad. It’s easy to whip up in a flash, although I do allow it to sit for least an hour for the flavors to meld. I add salt just before serving so the tomatoes and cucumbers don’t release too many of their juices, and am partial when it’s served at room temperature. There are many variations to this recipe. I’ll sometimes add feta or black olives and the salad doesn’t lose flavor if you leave out the dill or mint. Parsley is one of my favorite herbs so rather than a fine chop I pick the leaves to allow for nice big flavorful bites. –Rochelle, July 2015
Coban Salatasi (or Turkish Shepherd’s Salad)
1 pound Tomatoes, seeded and diced
¾ pound English cucumbers, diced
1 Green pepper, seeded and diced
½ small Red onion, sliced or chopped, soaked in cold for 5 minutes, drained and rinsed
½ cup Flat leaf parsley, loosely packed and chopped
1 Tbsp Fresh dill, chopped
2 Tbsp Fresh mint, chopped
1 tsp Aleppo (or Turkish) pepper
3 Tbsp Fresh lemon juice
3 Tbsp Extra virgin olive oil
Salt to taste
Combine all of the ingredients in a large bowl and refrigerate. After 30 minutes, toss together, taste and adjust seasonings.