Salads & Bowls · Turkish
Turkish Shepherd Salad with Green Peppers and Two Onions
Ripe tomato, crunchy cucumber and thin green peppers are diced small and tossed with sweet red onion, mild white onion and a sharp lemon and olive oil dressing. It is the crisp, juicy salad that belongs beside anything off the grill.
Test kitchen note: Rub the sliced onions with a pinch of salt and rinse them after five minutes; the harsh bite softens while the crunch stays.
Method 6 steps
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Toss the red and white onion with a pinch of salt, let stand 5 minutes, then rinse and pat dry.
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Combine the diced tomatoes, cucumber and sliced green peppers in a wide bowl.
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Whisk the olive oil, lemon juice and 1/2 teaspoon salt together.
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Pour the dressing over the chopped vegetables and toss gently so the tomatoes keep their shape.
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Spread the salad on a platter and tuck in the onions, cherry tomato halves and yellow peppers.
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Serve within 20 minutes with lemon slices on the side for squeezing.
That is the whole pie. Enjoy every slice.
Pairs well with
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