Çoban Salatası | Turkish Shepherd’s Tomato and Cucumber Salad with Olives and Feta

Çoban Salatası or Choban salad (Turkish for Shepherd’s Salad) is a Turkish salad consisting of finely chopped tomatoes (preferably peeled), cucumbers, long green peppers, onion, and flat-leaf parsley. The dressing is made from of lemon juice, olive oil, and salt.

It is another take on the ubiquitous global Tomato and Cucumber Salad. The lovely twist to this one is the finely chopped ingredients, the tang of lemon, and the peeled tomatoes. It is rare that I peel tomatoes, but for this salad I break my own rule. Today we only had large olives in the pantry, but normally I would use smaller ones.

Similar recipes include Tomato Salad with Lemon, Tomato Salad with Parsley Oil, and Warm Tomato Salad.

Browse all of our Tomato Salads and all of our Turkish dishes. Or explore our Mid Spring recipes.

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Salted Cucumber Salad

The Danish love to salt their cucumbers, removing the water inherent in this summery vegetable and infusing the flesh with salt and lemon juice. It is a delightful dish, and interestingly it is perfectly suited to the extreme heat of Australian Summers as well as the cool Summers of those far Northern regions.

Similar recipes include Cucumber, Feta, Mint and Dill Salad, Cucumber Salad with Capers and Ricotta, and Cucumber and Red Onion Salad with Mustard.

Browse all of our Cucumber Salads, and all of our many Salads. Or explore our Late Summer dishes.

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Salad-e Khiar-o Anar | Cucumber Pomegranate Salad

Since discovering golpar, I have been looking at ways to use it. This lovely salad has its origin in a book by Najmieh Batmanglij, New Food of Life: Ancient Persian and Modern Iranian Cooking. It is quite a terrific salad, with the flavour bursts of pomegranate kernels, the tang of the lime, golpar and salt, the freshness of mint and the cooling taste of the cucumber. It is a remarkable mix of flavours and is totally gorgeous. It would make a great Xmas Salad with those lovely colours.

Golpar is the powder made from the seeds of Iranian Hogweed, and you can read more about it here. Pick up some of the powder or the seeds at a Middle Eastern or Afghan grocery. If you can only find the seeds, grind them to a powder in a spice grinder.

Similar recipes include Salted Cucumber Salad, Pomegranate Salsa, Tomato and Pomegranate Salad, and Golpar Namak.

Browse all of our Cucumber recipes, our Pomegranate recipes and our Salads (lots of them). If you are just looking for Cucumber Salads, they are here. Or explore all of our Early Summer dishes.

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Tri Colour Pachadi

We make raita and yoghurt pachadi often at home – they are easy, no fuss dishes that can be served with an Indian meal or used as sauces and dressings for baked and steamed veggies, in wraps, over simple salads etc.

This raita uses carrots, cucumbers or zucchini, and tomatoes for a colourful raita that brings a happy note to the table. The vegetables are just grated or chopped and incorporated into the yoghurt with some chillies, ginger and a tadka. Enjoy! You could sub other vegetables – finely grated cabbage (red or green), or red or green peppers, for example.

Similar recipes include Asparagus Raita, Okra and Coconut Raita, and Spinach Pachadi.

Browse all of our Raitas and Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce

It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.

The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.

Similar recipes include Kerala Aviyal, Pulissery, and Pineapple Pulissery.

Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Cucumber Kosumalli | Indian Cucumber and Lentil Salad

Kosumalli is delightful Indian salad generally made with cucumber, but other vegetables can be used. There are many variations of this salad – this is our sixth version.  It is an easy salad to make, once the dal is soaked.

You might like to read What is Kosumalli aka Koshambari.

Similar recipes include Cucumber and Lentil Kosumalli, Cucumber Salad with Sesame, and Cucumber Koshimbir.

Browse all of our Kosumalli dishes and Cucumber Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Sweet and Sour Cucumber Salad

Who does not want a cooling cucumber salad in a heatwave? This one is slightly pickled in a sweet vinegar mixture before serving. It is perfect in hot weather and is even more perfect accompanying a chilli-hot dish! It is also great with deep fried items.

I like it along side a salad that is heavy with a mayonnaise dressing – it is the perfect foil for this. And with something sweet – slices of mango or rockmelon, for example. Try the cucumber in sandwiches, layered with feta, roast eggplant, roasted tomatoes, and lettuce.

Also, consider that we often think of dishes as being an individual dish, but we should also think about how we can use them in other dishes to layer flavours. These cucumbers are PURRfect for including in other salads for the sour element. Master salad makers like Bittman and Ottolenghi will always pay attention to the mix of flavours in a dish and sour is one of them. Include these in a salad dish and cut back on the vinegar or other souring agent that is included.

Similar recipes include Mung Dal and Cucumber SaladCucumber Salad with Capers and Ricotta, and Spicy Cucumber Salad with Herbs and Poppy Seeds.

Browse all of our Cucumber Salads, and all of our Cucumber dishes. Or explore our Late Summer dishes.

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South Indian Cold Minty Cucumber Yoghurt Soup

If you follow us on twitter or instagram you will know that in January we had the hottest day on record – over 47C – and temperatures into the 40c until midnight. It was manageable, and our local wild bird population crowded into the cool of the verandah where we made sure water was available for them. I made this crispy fried green bean dish for afternoon snacks that went well with beer (sadly I don’t drink beer, not even when it is 47), and this most excellent Feta and Pistachio Dip and Spread. I also made our recipe today, an Indian take on a cold cucumber soup. It is quite gorgeous. Simple. Easy.

Actually, this soup can also be sipped like a gorgeous lassi with ice. I love it this way too, on a terribly hot afternoon, sitting in the shade of the verandah.

Similar recipes include Tamatar Shorba, Cucumber Lassi, Cucumber Raita, and Tomato and Cucumber Cold Soup.

Browse all of our Cold Soups and all of our Cucumber dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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Cucumber, Carrot and Green Mango Koshambari

Koshambari Salads are perfect Summer “round out the meal” salads as they contain both cooling vegetables and lentils for protein. So often the advice given to vegetarians is written by non-vegetarians and therefore includes only vegetable-based dishes without lentils, grains, soy products, nuts, seeds and so forth, in sufficient proportions for a balanced vegetarian diet.

The great thing about traditional Indian vegetarian cuisines is that they are naturally balanced in all sorts of ways – nutritionally, texturally, flavour-wise, ayurvedically, …. Forget the current Western style fashions in India, like the addiction to Oreo biscuits and too much street food (how can I criticise either of these!), the combinations of grains, lentils, paneer and vegetables is naturally balanced.

Koshambari is the perfect Summer salad, with cooling ingredients and the surprising inclusion of soaked but raw lentils, either chana dal or mung dal. Today we use chana dal with carrots, cucumber and green mango. Delicious. While raw foods are not common in India, the occasional Kosumalli makes an appearance. Raw food is not sanctioned by Ayurveda – so there are versions of this salad that lightly saute the ingredients. You can do this too, should you desire.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Green Mango Rice, Sweet and Sour Cucumber Salad, Carrot Koshambari, Cucumber and Mung Kosumalli, and Daikon Salad with Coconut and Nigella Seed.

Browse all of our Koshambari recipes and Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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Collection: Kachumber Salads

Kachumber, or cachumber, is the Indian version of a chopped tomato and cucumber salad. It usually consists of freshly chopped tomatoes, cucumbers and onions with a pepper and lemon or lime dressing. It often includes fresh chilli peppers, or chilli powder can be added to the dressing. The dressing is unique to this salad, as it does not contain any oil and gives a peppery tang to the salad.

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