Çoban (pron: choban) Salatası is a lovely refreshing salad that you'll find all over Turkey especially in the summer when the tomatoes are at their sweetest and juiciest. Çoban actually means shepherd and I wish I had a story to match!
Anyway it’s light, easy to prepare, and full of flavour. Everybody always loves it and I for one certainly expect to be eating it often this summer. Here, it is served along with the meze which come before the main course. The dressing is added just before serving – it’s a simple one but it is the classic dressing of choice. Lemon juice is always preferred to vinegar.
3 juicy tomatoes, chopped
2-3 small cucumbers OR half an English cucumber, diced
3-4 spring onions OR half an onion, sliced thinly or roughly chopped.
1 green pepper, *sivri or çarliston, chopped
Juice of half a lemon
2-3 tbsp extra virgin olive oil/sızma
A handful flat-leafed parsley, chopped
A few mint leaves (optional)
Salt and pepper to taste
· Place all the fresh ingredients in a medium-sized bowl and mix thoroughly.
· Add the olive oil and lemon juice just before serving, and season to taste.
· Serve the mixture in a shallow dish. If you like, put a black olive in the middle and surround with a few sprigs of parsley to decorate.
· Allow plenty of bread to soak up all those delicious juices that accumulate !
1. No surprise here, this salad doesn’t keep well. Don’t make too much in advance as it’ll go soggy.
2. *Here there are two types of green pepper apart from the larger stuffing kind. Sivri biber are dark green in colour, pointed in shape (sivri means pointed), and can be lethal in taste ie hot or acı! If you are like us and prefer a milder taste, then buy the other sort, the çarliston biber. These are light green, also long but not so pointed in shape.
3. Sometimes you see white cheese/beyaz peyniri or feta cubed and added to this salad. This is not an authentic ingredient! But then it gets called Mediterranean Salad – Akdeniz Salatası!
|don't forget the bread to soak up those tangy juices!|