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.
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