Shepherd’s salad
Choban salata (pictured top).
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Serves
8
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6
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vine-ripened tomatoes, peeled and finely chopped
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2
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Spanish onions, finely chopped
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1 cup
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firmly packed flat-leaf parsley
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½ cup
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firmly packed mint, coarsely chopped
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1
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pickled long green chilli (see note), finely chopped
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| Dressing |
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1
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lemon, juiced
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½ cup
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extra-virgin olive oil
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1
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For dressing, place lemon juice and olive oil in a bowl, whisk to combine.
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2
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Combine all ingredients in a bowl and season to taste with sea salt, add dressing and toss gently to combine.
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Note Pickled long green chillies, called turçu in Turkish, are available from Turkish delicatessens. Fefferoni, the Lebanese variety sold in jars, are readily available from large supermarkets.
RECIPE Ismail Tosun
PHOTOGRAPHY Gorta Yuuki
STYLING Ismail Tosun