Çoban Salatası (Turkish Shepherd's Salad)

• portions: 4 servings
• temps total: 15 minutes

Ingrédients

2 large tomatoes (preferably vine-ripened)

2 cucumbers (firm)

1 green bell pepper

Optional: 1 small red onion (chopped)

1 tablespoon chopped parsley, plus extra for garnish

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar or fresh lemon juice

Salt, to taste

Freshly ground black pepper, to taste

Instructions

Wash and pat dry the vegetables. With a sharp paring knife, skin the tomatoes then dice them into cubes, being careful not to crush the flesh.

Remove the stems and seeds from the pepper and peel the cucumbers and red onion, if using. Dice all of the vegetables into cubes about the same size as the tomatoes.

Put all the diced vegetables in a serving bowl, add the chopped parsley, and toss gently with your fingers.

In an empty jar or covered container, combine the oil, lemon juice, salt, and pepper and shake well. Pour the mixture over the salad and toss gently.

Top the salad with more chopped parsley.

Let the salad rest a few minutes before serving. Enjoy with pita or crusty bread for soaking up the dressing.

Notes

Yoghurt topping:

3 tbsp Greek yoghurt (plain)

4 tbsp milk

1 garlic clove (minced)

Whisk together all the yoghurt topping ingredients until smooth.

Spoon some on top of the salad and top with Aleppo pepper and additional Sumac.

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Additional herbs to add:

Dill

Mint

Cilantro

Nutrition

• Calories: 221 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 17 mg
• Sodium: 387 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 6 g
• Protéines: 5 g