Turkish Shepherd’s Salad

This is a simple salad with a nice combination of crunchy vegetables, ripe fresh tomatoes, and bright lemon and herb dressing. If you can find oil cured black olives, they are great here, kalamata will substitute well.

This dish has fresh bright flavors that would go well with kebabs, stews, or other Turkish main dishes.

Shepherd’s Salad

Serves 6 as a side

2 large ripe but firm tomatoes, chopped in large bit size pieces
4 Persian cucumbers, sliced on the bias
1 long mild green chile, such as Anaheim, seeded and sliced
1 small red onion, thinly sliced
2-3 sprigs parsley, leaves pulled or coarsely chopped
Salt
2-3 tablespoons extra-virgin olive oil
Juice of half – one lemon (2-4 tablespoons)
5-10 black olives, pitted and halved

1. Combine the tomatoes, cucumbers, pepper, onion, and parsley in a serving dish. Sprinkle with salt to taste. 2. Drizzle the olive oil and lemon juice, and toss. Garnish with olives, if using, and serve.

Adapted from Essential Turkish Cuisines by Engin Akin