{"id":8781,"date":"2009-09-11T05:03:06","date_gmt":"2009-09-11T12:03:06","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=8781"},"modified":"2012-04-24T06:34:56","modified_gmt":"2012-04-24T13:34:56","slug":"shepherds-salad-coban-salatasi","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/salad\/shepherds-salad-coban-salatasi\/","title":{"rendered":"Shepherd’s Salad (Coban Salatasi)"},"content":{"rendered":"


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\n\"Shepherd's
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\nI love Mediterranean food; any time of the day, any number of days, I can just indulge into the wonderful warm flavors of the food. The best part about Mediterranean cooking is that it combines taste, flavors & the health factor all together.
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\nCoban Salatasi or the Shepherd’s Salad is a classic Turkish Salad.\u00a0 The salad does not require any exotic ingredients, is easy to make & is wonderfully refreshing during the summer time. Cucumber, Onion & Tomato combined together with some salt & lemon juice & cilantro is\u00a0 probably the most common salad we would have almost everyday with our meals while growing up. Just for the sake of nostalgia, I like to make this salad ever so often now; but I do it the Mediterranean way a lot of times. I like the warmth of the Olive Oil & with some Feta Cheese to top the salad, it often makes a delicious bowl of lunch for me.
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\n\"Shepherd's
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Shepherd’s Salad (Coban Salatasi)<\/h3>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 1 Big Tomatoes, chopped into small pieces<\/strong><\/li>\n
  2. 1 English Cucumber(Remove seeds in you are using big cucumbers), chopped into small pieces<\/strong><\/li>\n
  3. 2\u00a0 Hot Green Chili\u00a0 Peppers, very thinly sliced (May be replaced with bell peppers)<\/strong><\/li>\n
  4. 1 Small Red Onion<\/strong><\/li>\n
  5. 1 Cup Flat Leaf Italian Parsley, chopped<\/strong><\/li>\n
  6. Few Fresh Mint Leaves<\/strong><\/li>\n
  7. Feta Cheese (Optional)<\/strong><\/li>\n
  8. 2-3 Tablespoons Extra Virgin Olive Oil<\/strong><\/li>\n
  9. 1.5 Tablespoons\u00a0 Lemon or Vinegar<\/strong><\/li>\n
  10. 2 Tablespoons Very Lightly Toasted Sesame Seeds (Optional)<\/strong><\/li>\n
  11. Salt & Pepper<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Try to chop\/dice all the veggies in small & equal size.<\/p>\n

    Chop the onions into small pieces. and grind it with the palm of your hand and with some salt, then drain and rinse it. This is known to take the “bitterness” out of the onions.<\/p>\n

    Combine onions, diced cucumbers & tomatoes, sliced peppers and chopped parsley & mint.<\/p>\n

    Whisk the Olive Oil, Lemon (Or Vinegar), Salt & Pepper & pour on to the salad & toss well.<\/p>\n

    I usually let the salad sit in the refrigerator for a couple of hours for the flavors to infuse really well.<\/p>\n

    Garnish with feta cheese if you want. Lightly toast the sesame seeds & sprinkle on the salad before serving.<\/p><\/blockquote>\n


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    \n\"Shepherd's
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    The Salad may be served with some flat bread, like Lavash or Pita; use the bread to scoop up some salad & the juice. Lisa is hosting the No Croutons Required<\/a>, the theme being Mediterranean Soup or Salad.\u00a0 Sending this simple Shepherd’s Salad to No Croutons Required.
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    \nRelated Posts:<\/em><\/strong><\/p>\n

    Kisir – Turkish Tabbouleh<\/a><\/strong><\/p>\n

    Summer Salad with Citrus, Lavender Dressing<\/a><\/strong><\/p>\n

    Jewel Salad<\/a><\/strong><\/p>\n


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