- Servings: 4.
This simple chopped salad is found on nearly every menu in Turkish restaurants. But it's very simple to make at home. Similar to Greek and Israeli salads, minus the feta and black olives, which I still often add, a Turkish Shepherd's Salad usually features small pieces of spicy green peppers to add a little kick.
The dressing is very easy -- fresh lemon juice, olive oil, and salt and pepper. But take care to not dress the salad until just as it's served so to avoid it becoming very watery from salting the cucumber and tomato, both of which have high water content.
- 1 English (seedless) cucumber or 3 or 4 kirby cucumbers, peeled and diced; enough to make about 2 cups when cut into large dice
- 3 to 4 large tomatoes, peeled and chopped, about 2 cups
- 1/2 medium red onion, sliced thin
- 2 small or 1 medium jalapeño, seeded and finely sliced, or 2 small cubanelle or Italian green peppers, seeded and finely chopped, about 1/3 cup
- 1/2 cup flat leaf parsley, roughly chopped
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried mint
- 2 tablespoons freshly squeezed lemon juice (about 1/2 of a large lemon)
- 1/4 cup extra virgin olive oil
- Romaine lettuce and pita bread for serving
- In a large serving bowl combine the diced cucumber, chopped tomato, red onion, pepper, parsley, dill and mint. Toss to combine.
- Just before serving add the lemon juice, olive oil, a pinch of salt and several grinds of black pepper.
- Toss again and adjust the seasonings to taste.
- Serve on a bed of torn pieces of romaine lettuce with pieces of fresh or toasted pita bread.