Wednesday, July 23, 2008
Turkish/Middle Eastern Style Shepard's Salad
A couple of times this year I've eaten at Middle Eastern style restaurants in New York City. Every time I've dined at one of these places, an accompaniment to the meal has been something called a "Shepard's Salad." This delicate, light and tasty mixture of cucumber, tomato and red onion was a delight to my taste buds, every time.
Anyway, this hot summer weather seems like the perfect time for a salad like this. I could eat it by the bowlful on it's own, but it's also the perfect accompaniment to kabobs, fish, really, anything that has sort of a Middle Eastern or Mediterranean influence.
Makes 4 servings
2 cucumbers, seeded and chopped
2 tomatoes, chopped
1/3 cup red onion, very finely chopped
1 large handful of flat leaf parsley, finely chopped
2 tbsp red wine vinegar
6 tbsp olive oil
juice of 1 lime
1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
Combine cucumber, tomato, red onion and parsley in a bowl. For the dressing, in a separate bowl, combine red wine vinegar, lime juice, salt and pepper. Add olive oil slowly, whisking to emulsify. Pour desired amount of dressing onto cucumber and tomato mixture, and stir well.
Can be served immediately. I also kept some in the fridge overnight and it tasted just fine the next day. One tip: the firmer the tomatoes, the nicer the texture of the salad will be.