Shepherds’ Salad

Çoban salatası

Rate this recipe

banner

Preparation info

  • Serves

    2-3

    • Difficulty

      Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A salad made from ingredients available in every Turkish home or garden. It contains lots of flat-leaf parsley the only sort to be found in Turkey and can be served with practically everything.

Ingredients

  • 1 small cucumber, peeled, halved lengthways and chopped
  • 1 big red onion, halved and sliced
  • 2 big tomatoes, skinned and chopped
  • 2 hot green peppers or 1 green chilli, finely sliced
  • 3-4 cloves garlic, roughly chopped
  • big bunch of fresh parsley, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper

Method

  • If the cucumber is bitter, sprinkle with a little salt and leave to stand for 5 minutes. Rinse well and drain. Mix the first six ingredients in a bowl, toss in the olive oil and lemon juice and season with the salt and pepper.