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
For the dressing:
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.
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From The Turkish Cookbook by Musa Dağdeviren. Photography by Toby Glanville. Copyright 2019 Phaidon.