Aegean Dandelion Salad
Pleasantly bitter dandelion greens with lemon and olive oil.
Last updated:
Shepherd’s Salad
Çoban Salatası
Juicy tomatoes, crisp cucumber, green pepper and red onion with a lemon and olive-oil dressing.
- Prep
- 20 min
- Cook
- 0
- Rest
- 0
- Total
- 20 min
- Servings
- 4
Ingredients
- 4 Tomatoes (medium, ripe), washed and diced
- 2 Cucumbers (Persian, small), washed and diced
- 2 Peppers (green, long), washed, deseeded and finely chopped
- ½ Onion (red, small), finely diced
- ½ cup Parsley (fresh), washed and chopped
- 3 tbsp Olive oil (extra-virgin)
- 2 tbsp Lemon juice
- 1 tbsp Pomegranate molasses (optional)
- 1 tsp Sumac (ground) (optional)
- Table salt, to taste
- Pepper (black, ground), to taste
Method
Combine the prepared tomatoes, cucumbers, peppers, onion and parsley in a bowl.
Püf noktası · Kitchen tip
Preparation & Knife Skills
Dicing evenly
Cut slices into strips, then across into small pieces of a similar size.
Whisk together the oil, lemon juice, a little salt and black pepper. Add the pomegranate molasses and sumac if using.
Püf noktası · Kitchen tip
Seasoning & Flavor Balance
Taste and balance seasoning
Taste the mixture before adding more, especially when salty or sour ingredients are already present.
Mixing, Thickening & Emulsifying
Whisk a smooth dressing
Combine the dressing before it meets the food, so flavor and texture are easier to control.
Toss the vegetables with the dressing just before serving. Taste and adjust the seasoning. Serve promptly, including the juices at the bottom of the bowl.
Püf noktası · Kitchen tip
Seasoning & Flavor Balance
Taste and balance seasoning
Taste the mixture before adding more, especially when salty or sour ingredients are already present.
The vegetables are crisp and evenly coated, not softened by a long soak.
Cooking guidance
Cut the vegetables into small, fairly even pieces and dress them just before serving. Sprinkle with sumac if using.
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