Yield
Serves 4
Time
10 minutes cooking

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 CookbookThe 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.

From The Turkish Cookbook by Musa Dağdeviren. Photography by Toby Glanville. Copyright 2019 Phaidon.