Çoban Salatası

Ingredients

• 3tomatoes
• 1cucumber
• 1green pepper
• 1onion
• parsley — chopped
• 80 mlolive oil
• 2 tbsplemon juice
• to tastefine sea salt

Method

1. Begin by washing 3 tomatoes, 1 cucumber, 1 green pepper, and a handful of parsley thoroughly under cold running water. Pat them dry with a clean kitchen towel to remove any excess moisture. This ensures the salad remains crisp and fresh.
2. Dice the tomatoes into small, even pieces and place them in a large mixing bowl. Peel the cucumber if desired, then slice it lengthwise and chop into bite-sized pieces. Add the cucumber to the bowl with the tomatoes.
3. Cut the green pepper in half, remove the seeds and the white membrane, and dice it finely. Add these to the bowl. Peel and finely chop 1 onion, then add it to the mix. The onion should be cut small enough to blend well with the other ingredients without overpowering them.
4. Finely chop the parsley, removing any thick stems, and add it to the bowl. The parsley should be fresh and fragrant, adding a bright note to the salad.
5. In a small bowl, whisk together 80 ml of olive oil and 2 tablespoons of lemon juice until well combined. Season with fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should be balanced, with the lemon juice cutting through the richness of the olive oil.
6. Pour the dressing over the salad ingredients in the mixing bowl. Toss gently using two large spoons or salad tongs, ensuring each piece is lightly coated without being crushed. The goal is to keep the vegetables intact and vibrant.
7. Transfer the Çoban Salatası to a serving dish and garnish with a few additional parsley leaves if desired. Serve immediately with fresh bread, allowing the crisp textures and bright flavors to shine.