Salata djoban is a cross between the Spanish chopped salad called pipirrana from Jaén and a classic Turkish chopped salad. In
In a bowl, combine the tomatoes, cucumber(s), red onion, garlic, parsley, mint, and bell pepper. Drizzle with the oil and vinegar and toss well. Season with salt and pepper and toss again. Place in a serving bowl and garnish with olives and with the anchovy fillets, if desired. Serve at room temperature.
© 2000 Joyce Goldstein. All rights reserved.