Çoban Salatası (Shepherd’s Salad)

Çoban salatası, the shepherd’s salad, is the bright, crunchy counterpoint to every kebab and stew on the Turkish table. Tomatoes, cucumbers, peppers, and red onion are cut into small dice, tossed with parsley and a serious amount of sumac, and dressed simply with olive oil and lemon. It is the salad of summer, when tomatoes are at their best and nobody wants to turn on the oven. It is so common that Turks assume everyone knows it, the way others assume everyone knows a green salad.

Bright, crisp, and begging for bread

Every bite is crunchy and juicy, with the sumac adding a tangy, citrusy edge that makes the vegetables taste even fresher. The salt draws out the tomato juices into a little dressing at the bottom of the bowl, which is the best part. Cut everything the same small size, dress it just before serving, and let the table fight over the last spoonful of juice. A pinch of dried mint sprinkled over the top is a lovely, very Turkish touch.

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