Çoban salatası (shepherd's salad with tomato, cucumber and pepper)

A simple, summery Turkish salad, served alongside almost every grilled dish and pilaf. The finely diced vegetables release their juices to form the base of the dressing.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Cut the tomato, cucumber and pepper into roughly 1 cm cubes.
2. Slice the red onion into thin half-moons, salt it, and rub lightly with your fingers to soften its sharpness, then rinse.
3. Chop the parsley and mint.
4. In a bowl, toss the vegetables with the herbs.
5. Right before serving, drizzle with the olive oil, lemon juice and pomegranate molasses, sprinkle with sumac and salt, and toss.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Only salt right before serving, or the vegetables will release their water.
• If the tomatoes aren't quite ripe enough, a pinch of sugar helps.

Similar recipes

• Shopska salad (Bulgarian tomato, cucumber and pepper salad with cheese) · South Slavic
• Cucumber salad · Hungarian
• Cucumber and tomato salad with cheese (šopska-style) · South Slavic
• Panzanella (Tuscan bread salad) · Italian
• Kısır (bulgur salad with tomato paste, parsley and pomegranate molasses) · Middle East & Caucasus
• Horiatiki (Greek salad) · Greek

More middle east & caucasus ideas

• Roka salatası (rocket salad with tomato and pomegranate molasses)
• Tabbouleh (parsley bulgur salad)
• Fattoush (Lebanese salad with toasted pita and sumac)
• Freekeh salad (smoky green wheat salad with roasted vegetables)
• Jonjoli salad (pickled bladdernut bud salad – substituted with capers)
• Mercimek köftesi (red lentil and bulgur patties in lettuce leaves)
• Fasulye piyazı (white bean salad with onion, egg and tahini dressing)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch