Shepherds Salad
This is a really simple salad we ate a lot of when we were in Turkey. it’s all about the hit of fresh herbs you get in the salad & the tang of the sumac & lemon juice. Its simple ingredients are common with a lot of salads across the Mediterranean, & one to throw together as opposed to carefully prepare. If you’ve got some, feel free to add some feta or olives for that additional salty kick.
Serves 4 as a side dish
400g tomatoes, diced
300g cucumber, diced
½ a medium red onion, sliced into thin half moons
A medium bunch of parsley, roughly chopped
A small bunch of mint, leaves picked & chopped finely
A small bunch of dill, finely chopped
1 tsp sumac
1 tsp urfa pepper flakes
The juice of 1 lemon
3 tbsp olive oil
½ tsp of salt.
Place all the vegetables & herbs in a large bowl, & sprinkle /pour over the remaining ingredients. Place in a fridge for ½ hour for the flavours to mingle, then toss, place on a platter & serve.