Turkish Shepherd's Salad

Submitted by sheepdoc

"Adapted from NYT."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1 lb tomatoes, diced
• 3⁄4 lb cucumber, diced
• 1 green pepper, seeded and diced
• 1⁄2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
• 1⁄4 cup coarsely chopped flat leaf parsley
• 1 tablespoon chopped dill
• 2 tablespoons chopped mint
• 1 teaspoon sumac
• 1⁄2 - 1 teaspoon aleppo pepper
• salt
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 -2 ounce feta, crumbled (1/4 to 1/2 cup) (optional)
• black olives, as desired (optional)

directions

1. Combine all of the ingredients except the olives in a large bowl and refrigerate for 30 minutes.
2. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Reviews

[Susie D]

I liked this colorful salad and found it a perfect choice for summer! It offers lovely presentation, but made with garden fresh tomatoes tastes like summer! The burst of flavor from the sumac and aleepo offered a unique spin. I used an assortment of heirloom tomato varieties which offered contrasts in texture and flavor. I omitted the mint and the feta. I will definitely make this again!

 

[Mrs Goodall]

I thought this was a fab salad. Similar, but more complex than a traditional greek salad. We added some buttery green olives to it. Served to company and then then next day mixed the leftovers with elbow macaroni for a beautiful pasta salad lunch! Thanks for posting Sheepdoc! Stacy G, Made for CQ 2017, Turkey.