Saturday, September 28, 2013

Turkish Shepherds Salad - Coban Salatas

Many of you know that the Silver Fox and I had intended to vacation in Egypt, Jordan and Israel, until upheaval in the region caused us to cancel our plans. We'll be picking an alternate destination this weekend. The plan, in theory anyway, is quite simple. We each prepare a list of three countries we'd like to visit. We take the deliberations very seriously and are set to defend choices in a manner akin to that of a doctoral candidate defending a thesis. Sometimes our choices are in sync with each other. Sometimes not. Last year we were at an impasse and actually drew lots to determine where we'd be heading for our holiday. This year I've readied some great arguments to support my preferences for the adventure. My choices include Turkey, Peru or New Zealand. I don't yet know what countries the Silver Fox will throw into the mix. At any rate, I've prepared visuals and been conducting a subliminal campaign - in the form of food - to swing the balance in my favor, and should stealth tactics be necessary I plan to pull out all stops. Tonight's dinner included elements, like this salad, that might be found on a Turkish table. The salad is lovely and quite refreshing and it goes well with lamb. While it involves some chopping, it is very easy to do and my only caution is to use really ripe tomatoes when you make it. I think you'll enjoy its freshness, but try not to make more than will be eaten with your meal. Refrigeration does nothing to help the tomatoes and leftovers should be passed over. Here's the recipe for this simple and refreshing salad.

Turkish Shepherd's Salad...from the kitchen of One Perfect Bite



2 medium cucumbers, peeled, seeded and diced

3 large tomatoes, juiced, seeded and diced

2 medium green bell peppers, stemmed, seeded and diced

1 bunch green onions, white and tender green, chipped

1/2 bunch parsley, finely chopped

8 sprigs fresh mint, finely chopped


2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon sea salt

Fresh black pepper to taste


1) To make salad: Combine all salad ingredients in a large bowl. Toss to combine.

2) To make dressing: Place olive oil, lemon juice, salt and pepper in a small bowl. Whisk to combine.

3) To finish: Pour dressing over salad. Yield 4 to 6 servings.

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