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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Burghul, Pistachio and Tomato Salad

Burghul seems to be used mostly a Winter grain, but I would like to reassure you that Summery Salads based on Burghul are terrific. Juicy with ripe tomatoes, fragrant with Pomegranate Molasses, crunchy with nuts, cooling with cucumber and herbs. A perfect fit for a lunch on a hot day, sitting under the grapevines.

Similar recipes include Çorban Salatası, Burghul Salad with Olives, Hazelnuts and Pomegranates, Cauliflower and Burghul Kitchari, and Burghul and Mung Kitchari.

Browse all of our Burghul recipes, our Burghul Salads and all of our Salads. Or explore our Early Summer dishes.

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Peppery Multi Coloured Salad | Kachumber

Chopped salads are so easy to make with a food processor. Simply add the ingredients and pulse until a perfect texture is achieved. This salad is a breeze with the food processor, and can be made in 2 minutes once the vegetables have been peeled.

The recipe is an Indian salad – salads of this sort are not common but also not unusual. They are a spicy take on English food no doubt. In this one we add black pepper and chilli powder to the salad, and it is dressed with lime juice.

You might like to read What is a Kachumber?

Similar recipes include Capsicum Salad with Tomato Dressing, Chopped Salad, Brown Lentils Sundal, Daikon, Carrot and Coconut Salad, and Maharashtrian Cucumber Salad.

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

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Green Tomato and Mozzarella Salad

I am blessed to have access to green tomatoes all through the Summer season and well into Autumn. Our local green grocers stock them, as well as the Asian shop, and some we take from our own bushes. Our love of green tomatoes is well known.

There is a time in Summer when our adoration of tomato salads kicks in – normally in Feb, late Summer, when tomatoes begin to reach their peak. Then tomato salads feature at most meals, right through to Mid Autumn. This year it was a little earlier, in the last weeks of January. There was heatwave after heatwave this year, and so I blame the weather 😉 .

This salad can be made with any fresh mozzarella, creamy cows milk feta or ricotta. The tomatoes are crisp, firm and sharp, and contrast well with the cheeses. The dressing is made with balsamic vinegar and mustard with olive oil. Normally we wouldn’t include such sharp tastes with such subtle cheeses, but it works well with the green tomatoes.

Similar recipes include Indian Green Tomato Chutney, Green Tomato Fry, Avocado, Black Bean and Green Tomato Salad, and Green Tomato and Mozzarella Salad.

Browse all of our Green Tomato recipes and all of our Salads. Or explore our Mid Summer dishes.

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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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Tomato and Roasted Lemon Salad

Lemons, the ubiquitous and essential ingredient in kitchens the world over. We squeeze the juice into this and that, preserve them, grate their rind, and candy them. I have dehydrated lemon slices – not pretty but oh goodness, the flavour they added to dishes! Rarely do we think of roasting them.

But that must change. Something magical happens to citrus when it hangs out in a hot oven. It takes on a sweeter, slightly-burnt complexity. They add flavour to any dish, but are also good on their own!

This recipe is from Plenty More from Ottolenghi, and is part of our project to cook through this book. You might like to see our thoughts on the different chapters of this book. We feel free to substitute ingredients that are not readily available in our local area.

Seek out the sweetest tomatoes you can get for this dish, to balance the tartness of the lemon: baby or cherry yellow and red tomatoes are your best bet.

It is Ottolenghi Cooking the Books Day on the blog – one day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Çorban Salatası, Broad Bean and Tomato Salad, Tomato Salad with Green Olives, and Tomato and Pomegranate Salad.

Browse all of our Tomato Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

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Dakos with Tomato, Herbs and Feta

Throughout Italy and Greece, dried bread is common – bread that has been baked, sliced, then baked again until very very dry. The most loved use of this bread, called Dakos or Paximadia in Greece and Friselle in Italy, is in salads where the juice of the tomatoes and oil and vinegar dressing soak into the bread, softening it and adding the flavours of Summer. They can also be used like a bruschetta as a base for a variety of Mediterranean toppings.

We have made a couple of other Dakos dishes, a salad that also confusingly called Dakos, and a baked Dakos dish – both are delicious. This is a variation on the salad, with a few different spices.

Similar dishes include Tomato and Roasted Lemon Salad, Braised Tomatoes with Herbs, Fattoush, Simple Tomato Bread Salad, Dakos and Baked Dakos.

Browse all of our Dakos dishes, our Italian food and Greek recipes. Or explore our Late Summer dishes.

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Tomato and Walnut Salad with Pomegranate Molasses Dressing

With some itsy bitsy tomatoes in hand, looking more like jelly beans than tomatoes, we made a Tomato and Walnut Salad with Pomegranate Molasses Dressing. A perfect choice, as we had made our own Pomegranate Molasses, and had whole walnuts sitting on the kitchen bench. You can of course, purchase pomegranate molasses – I find the Middle Eastern shops have the best ones.

It was Lucy’s recipe, from Nourish Me, that we went to for inspiration. It’s a pretty easy salad – take some juicy tomatoes, and make an interesting dressing with garlic, cinnamon and pomegranate molasses. Pretty good, as all of Lucy’s recipes are.

Similar recipes include Quick Tomato Salad with Mustardy Mayo, Tomato Salad with Balsamic and Marjoram, and Tomato and Pomegranate Salad.

Why not browse all of our Tomato Salad recipes? Or, if you have the courage, all of our many many Salad dishes. Or take some time to explore our Mid Autumn collection of recipes.

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Burghul, Walnut, and Tomato Salad with Pomegranate

This is a salad with flavours of the Middle East, taking burghul and tomatoes and mixing them with spices, walnuts and pomegranate molasses.

It is a lovely salad, so well suited to Autumn and early Winter (if you can still get good tomatoes). Burghul is available from Middle Eastern groceries – our local shop has about 5 different varieties. This salad uses fine burghul.

Are you after other Burghul dishes? Try Burghul, Walnut and Yoghurt Salad with Pomegranate, Tomato and Walnut Salad with Pomegranate Dressing, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Cauliflower, Mung Bean and Broken Wheat Kitchari.

Browse all of our Burghul dishes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.

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Dakos | Tomato and Bread Salad from Crete

Dakos, the salad, is a loved salad of Crete, made with rock hard crisp breads and tomatoes, feta and olives. Ottolenghi has a version in his book Plenty More, born of his stay in Crete where he fell in love with it.

Dakos is alsothe name given to  oven-dried breads (often called rusks), which are made with barley to make them sweeter, nuttier and more crunchy than their wheat-only counterparts. Spread out on a plate and covered with the best ripest chopped tomatoes, good olive oil, some crumbled white cheese and black olives, they are seriously addictive. (Confusingly, both this dish and the unadorned rusks themselves are called Dakos!)

Cretan barley rusks aren’t easy to come by (try Greek grocers or online), but the salad Dakos is easy to make with any dried bread, e.g. the Italian Frese Integrali (aka friselle, freselle, frisedde, fresedde, frise) or the Swedish wholemeal Krisprolls, which are more commonly available in some supermarkets and many specialty stores. The tomato juices and vinegar seep into and soften the dry bread as they mix with the creamy cheese and olive oil, to create a timeless Greek experience.

However, if you don’t have access to Dakos or other rusks, try drizzling some medium thick slices of wheat bread with olive oil and baking for 10 – 15 mins in a 175C – 180C oven. They need to be hard, and the ingredients of the salad soak into the bread to soften it and make it addictively delicious.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. There is a rich and beefy depth to end-of-season tomatoes that can exceed even those of high summer, but if yours are anything other than bursting with flavour, a pinch of sugar or a few drops of balsamic vinegar will help draw out their natural sweetness. And maybe mix your feta with some ricotta, to simulate the flavour of the sweet Cretan mizithra cheese, which is often served with dakos. (Thanks for this advice, Ottolenghi.)

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Baked Dakos with Tomatoes and Chickpeas, Simple Tomato Bread Salad, and Tapanade Bread Salad with Mozzarella.

Browse all of our Tomato Salads, and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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