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.
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
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.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.