Coban Salatasi - Shepherd's Salad with Tomato, Cucumber and Lemon

Everything finely diced, nothing grated, no vinegar - just lemon and olive oil. In Turkey it sits beside almost every warm dish.

• 15 minutes
• 4 servings
• Side dish

• vegan
• gluten-free
• nut-free
• lactose-free
• kalorienarm
• vitamin-c-reich
• antioxidant

Ingredients

• 400 g Tomatoes (firm and ripe, finely diced)
• 300 g Cucumber (finely diced, not peeled)
• 100 g Bell pepper
• 80 g Red onion (thin half-rings, briefly rinsed in cold water)
• 30 g Parsley (roughly chopped)
• 24 g Olive oil
• 30 g Lemon juice (no vinegar - that is what sets it apart from a Greek salad)
• 4 g Salt (only just before serving)

Instructions

1. Cut tomatoes, cucumber and pepper into evenly sized small dice. The size is the whole trick: every spoonful should contain everything.
2. Slice the red onion into thin half-rings and rinse briefly in cold water - this takes off the sharpness.
3. Roughly chop the parsley and mix everything in a bowl.
4. Add the olive oil and lemon juice and turn gently.
5. Salt only just before serving, otherwise the tomatoes draw water and the salad swims.

Warum erst am Schluss gesalzen wird

Salt draws water out of the tomato cells by osmosis. Salted ten minutes earlier and the salad sits in its own liquid instead of keeping it in the bite.

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