Shepherd’s Salad – Çoban Salatası

Shepherd’s Salad –  Çoban Salatası

Especially popular during summer, Shepherd’s Salad (Çoban Salatası) is light, refreshing and easy to make. It is a combination of finely chopped tomatoes, cucumbers, green peppers, onions and flat leaf parsley (optional) dressed in lemon juice and, of course, extra virgin olive oil.

Shepherds take their food with them every morning as they take the herd to the hills and valleys. They would take whole tomatoes, cucumbers, peppers and onions with them. When they get hungry, they would chop all the vegetables, mix them together and the result is a delicious, light meal. The olive oil – lemon juice dressing mixed with the juices of cut tomatoes is delicious and perfect to dip your bread in.

This salad is similar to the Greek Salad. When I visited Greek Island, I saw that the difference between Greek Salad and Turkish Shepherd’s Salad is that in the Turkish version, the vegetables are finely chopped whereas the Greeks cut them in larger pieces. Greeks top the salad with a big, thick slice of feta cheese. Turkish version does not have any cheese in it.

Ingredients:

• 2 large tomatoes, finely chopped (preferably skinned)
• 2-4 small sweet green peppers, cored, seeds removed, finely sliced
• 2-3 Persian cucumbers, skinned, finely sliced
• 1 small onion, cut in quarters, finely sliced
• 1/4 cup finely chopped parsley (optional)
• juice of 1/2 lemon
• 1/4 cup extra virgin olive oil

Directions:
In a large bowl combine all ingredients, mix gently with a spoon. Transfer to a serving dish. Serve chilled.

Afiyet Olsun! Bon Appetit!