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Recipe By: Linok
Turkish Shepherd’s Salad
Ingredients
- 1
- pound tomatoes, diced
- ¾
- pound cucumbers (1 European or 4 Persian), diced
- 1
- green pepper, preferably a long green Italian frying pepper, seeded and diced
- ½
- small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
- ¼
- cup (loosely packed) coarsely chopped flat-leaf parsley
- 1
- tablespoon chopped dill
- 2
- tablespoons chopped mint
- 1
- teaspoon sumac
- ½ to 1
- teaspoon Turkish or Aleppo pepper
- Salt to taste
- 3
- tablespoons fresh lemon juice
- 3
- tablespoons extra virgin olive oil
- 1 to 2
- ounces feta, crumbled (¼ to ½ cup) (optional)
- Black olives as desired (optional)
- Romaine lettuce leave
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Directions
- Step 1
- Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.
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