Shepherd’s salad

Shepherd’s salad

Çoban salatası

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

You find this salad, usually a lovely medley of chopped tomato, cucumber, peppers, onion and parsley, throughout Turkey and the Middle East. Sometimes I add crumbled feta and leave the cucumber out, as in this version, and I always marinate it for at least 30 minutes to allow the flavours to develop.

Ingredients

Quantity Ingredient
1 red onion, peeled and diced
2 ripe tomatoes, chopped
2 long green peppers, deseeded and sliced
small handful fresh flat-leaf parsley, finely chopped
4 tablespoons extra virgin olive oil
1 lemon, juiced
100g feta, crumbled
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
sumac

Method

  1. Mix together all the ingredients except the feta in a bowl and leave to marinate for 30 minutes.
  2. Season the salad generously with sea salt and freshly ground black pepper. Just before serving, scatter the feta over the top and sprinkle with a little sumac.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again