Coban (Shepherd) Salad
Aug. 24th, 2010 03:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tatsutahimeIngredients (serves 4-6):
2 tomatoes finely chopped
1 onion finely sliced
2 cucumbers peeled and finely chopped
2 green peppers, seeded and finely chopped
½ bunch flat-leaf parsley. Chopped
Several good tablespoons of extra virgin olive oil
Juice of 1-1 ½ lemons
Salt and Pepper
Preparation:
Put all the chopped fruit and vegetables, together with the parsley, in a bowl and mix well. You can then pop this into the fridge to chill off a little. Make a dressing from the olive oil, lemon juice, salt and pepper. This is the typical dressing used for most Turkish salads, zingy and delicious, just make sure you have a very good quality olive oil that is tasty but not bitter. Just before serving, add the dressing to the salad and mix thoroughly. Feel free to splosh in some more olive oil if you think it needs a little extra.
2 tomatoes finely chopped
1 onion finely sliced
2 cucumbers peeled and finely chopped
2 green peppers, seeded and finely chopped
½ bunch flat-leaf parsley. Chopped
Several good tablespoons of extra virgin olive oil
Juice of 1-1 ½ lemons
Salt and Pepper
Preparation:
Put all the chopped fruit and vegetables, together with the parsley, in a bowl and mix well. You can then pop this into the fridge to chill off a little. Make a dressing from the olive oil, lemon juice, salt and pepper. This is the typical dressing used for most Turkish salads, zingy and delicious, just make sure you have a very good quality olive oil that is tasty but not bitter. Just before serving, add the dressing to the salad and mix thoroughly. Feel free to splosh in some more olive oil if you think it needs a little extra.
