Shepherd’s Salad

Salata Djoban

Salata djoban is a cross between the Spanish chopped salad called pipirrana from Jaén and a classic Turkish chopped salad. In 250 recettes de cuisine juive espagnol, Méri Badi does not use any garlic, although it certainly adds a bit of liveliness. I also like to add mint to this salad along with the parsley.


  • 3 large, ripe tomatoes, peeled, seeded, and chopped
  • 1 large or 2 small cucumbers, peeled, seeded, and chopped
  • 1 red onion, finely minced
  • 2 cloves garlic, green sprouts removed and minced (optional)
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh mint
  • 1 small bell pepper, any color, seeded and chopped
  • 4 to 6 tablespoons extra-virgin olive oil ½ cup red wine vinegar, or more to taste salt and freshly ground black pepper oil-cured black olives
  • 4 to 8 anchovy fillets (optional)


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.