Page 29 - Intra Muros March Issue 2025

RECIPE

TURKISH SHEPHERD’S SALAD

Recipe by Aysegu Sanford

This was the very first dish that my mother taught me how to make. Come summertime, as soon as the
summer tomatoes are out, I would start making this as an appetizer for dinner.
It is tradition to sprinkle it with sumac, a Middle Eastern spice that has a lemon flavour.
If you can’t find it, you can omit it.

INGREDIENTS METHOD
For the dressing: 1. To make the dressing: Whisk together the olive oil, lemon
• 3 tablespoons olive oil juice, and salt and pepper in a small cup.
• 2 tablespoons freshly squeezed lemon juice 2. To make the salad: Place tomatoes, cucumber, red onion,
• 1/2 teaspoon kosher salt scallions, olives, and parsley in a small salad bowl.
• 1/4 teaspoon black pepper 3. Drizzle it with the dressing, taste for seasoning and add
in if necessary.
For the salad: 4. If using, sprinkle it with sumac and serve.
• 2 cups cherry tomatoes, sliced
• 1 cucumber, peeled and cut into cubes Source: https://foolproofliving.com/
• 1/4 cup thinly sliced red onion
• 1 stalk of scallions, thinly sliced
• 8-10 Kalamata olives, pitted and chopped
• 1/2 cup fresh Italian parsley, chopped
• 1 tablespoon sumac

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