Prep 15 mins
Cook 0 mins
- 8 well washed roma tomatoes, diced
- 1 medium red onions, grated or 1 medium thinly sliced and ground with the palm of your hand with a bit salt
- 4 -5 minced garlic
- 4 freshly squeezed lemons
- 1 teaspoon dill
- 1 teaspoon oregano
- 1 teaspoon sumaq
- 1⁄2 teaspoon cumin
- 1⁄4 cup extra virgin olive oil
- 1⁄3 cup cilantro or 1⁄3 cup parsley
- Prepare all the ingredients
- Mix well.
- Refrigerate for an hour and serve.
Okay, here's how Shepherd's salad (Coban Salatasi) is normally made in Turkey - try this, canarygirl :) They generally keep it much simpler: diced tomatoes and diced peeled cucumbers, lots of finely chopped onion, lots of chopped parsley, salt, plenty of lemon juice, olive oil, salt to taste. They may add dill. Nearly every table in Turkey has a little pot of dried red pepper flakes, so those who like a bit of spice can sprinkle some on after being served. But this salad derives its familiar flavour from the parsley, onion and lemon juice. Of course, I often go nuts with my herbs and spices! But I keep it simple when serving guests.
I'm sorry to say that I did not like this salad. I had high hopes for it, since I love all of the ingredients in it--I used all fresh herbs, freshly ground cumin and opted for the cilantro. The dill seemed to really clash with the cumin and cilantro. Be that as it may, it was still very pretty. Perhaps leaving out the dill, and using parsley instead of cilantro would yield better results.