Adana kebab
Grilled köfte (Turkish meatballs)
Acılı ezme (spicy tomato relish)
50 minEasy
Çoban salatası (shepherd's salad) recipe
Tomato, cucumber, pepper, onion and parsley salad ready in 15 minutes. The order of chopping and dressing that keeps it from going watery.
- Total time
- 15 min
- Makes
- 4 servings
- Difficulty
- Easy
- Per serving
- ~180 kcal
Method
Rub the onion
Slice the onion thinly, rub with salt and sumac and leave for a few minutes. This takes away the sharpness.
Chop the vegetables
Cut the tomatoes, cucumbers and peppers into small, even cubes. Removing the seedy, watery part of the tomato stops the salad going watery.
Combine
Put all the vegetables and the chopped parsley in a large bowl.
Dress
Just before serving, add the olive oil, lemon juice and salt and toss gently.
Tips
- Salt draws water out of the vegetables, so add it at the last moment.
- If summer tomatoes are not in season, a little pomegranate molasses balances the sourness.
Storage
Dressed salad does not keep. Chopped vegetables keep undressed in the fridge for a few hours.
Nutrition
| Energy | 180 kcal |
|---|---|
| Protein | 3 g |
| Fat | 14 g |
| Carbohydrate | 13 g |
