Çoban Salatası - Turkish Shepard's Salad

When we have visited our friends in Turkey, this salad was very common at the table. Many breakfasts are served with this salad, some fresh bread, and white goat cheese. It was very different from what we consider breakfast but what a great and healthy way to start the day!

The secret to this salad is to use the best, freshest, and ripest veggies.

• 4 lg. tomatoes peeled, seeded, and coarsely chopped ( 2 1/2 c)
  
• 2 lg. cucumbers peeled, seeded, and coarsely chopped (1 1/2 c)
  
• 2 med. Italian green peppers seeded and coarsely chopped ( 3/4 c)
• 1 small red onion diced ( 3/4 c)
• 1/4 cup coarsely chopped Italian parsley leaves
• 1 Tab. chopped fresh mint leaves (optional)
• 2 tsp. ground red pepper (optional)
  
• Salt
• 1/3 c EV olive oil
• 1/4 c lemon juice

Put all the chopped veggies in a bowl then season with salt (to taste - I like mine with plenty) and drizzle with the olive oil and lemon juice. Toss well and refrigerate for at least 30 min.

I modify this by adding in some fresh ground pepper instead of the red pepper and use sweet onion instead of regular onion. I also don't normally put in the Italian peppers.

A tip for seeding the cucumber is to cut it in half lengthwise then take a fork and drag it through the middle a few times where the seeds are. It will loosen it up and then you can use your finger to scoop them out. I usually don't bother to peel my tomatoes and the last few times I've made the salad, I haven't even chopped up the veggies very much. I've just made wedges of the tomatoes and onions. The 'dressing' stays better when they're chopped though.

My first photo shows my 20 mo. old son stealing some from my bowl. He LOVES this stuff.