Dish of Shepherd's Salad
(click to enlarge)

Shepherd's Salad


Sephardic   -   Djoban
Serves:
Effort:
Sched:
DoAhead:  		 8 salad
**
1-1/4 hrs
Most		 This Sephardic salad combines elements of the Spanish Pippirrana with those of the popular Turkish Çoban salad. It is a good buffet salad, no wilting greens.

1-1/4
10
1/2
6
5
2
1/2
1/4
------
1/2
5
1/2
1/4
------
16
#
oz
t
oz
oz
cl
c
c
---
c
T
t

---

Tomatoes
Cucumbers (1)
Salt
Bell Pepper (2)
Onion, red
Garlic
Parsley, flat
Mint, fresh
-- Dressing (3)
Wine Vinegar, red
Olive Oil ExtV
Salt
Pepper
-- Garnish
Olives, Black (4)
Salad   -   (35 min + 30 min chill time)
  1. Cut TOMATOES into dice, about 3/8 inch, and drain them well, preferably in a nylon strainer (drink the juice).
  2. Cut CUCUMBERS into strips, then into dice similar in size to the tomatoes. Tumble them with the 1/2 t salt and let stand in a non-reactive bowl for at least 20 minutes, then drain and rinse. This is so they won't make the salad too wet.
  3. Chop ONION fine.
  4. Stem and core BELL PEPPER. Cut into squares about 3/8 inch on a side.
  5. Chop PARSLEY and MINT small. Mix.
  6. Mix together all Salad items. Refrigerate until ready to serve
Dressing   -   (4 min)
  1. Mix all Dressing items items in a small jar so they can be shaken vigorously before pouring. Cool.
Garnish & Serve   -   (5 min)
  1. Pit the OLIVES and cut in half lengthwise.
  2. Dress salad and serve chilled, garnished with pitted Olives. For buffet service the Olives can just be mixed in.
NOTES:

  1. Cucumbers:

      Persian or similar cucumbers which need neither peeling nor seeding are preferable, but if all you have is regular waxed green blimps, peel them, cut in half lengthwise, and seed them. Cut into strips, then dice. You'll need a couple ounces more to compensate for the peels and seeds.

  2. Bell Pepper

      Any color can be used. Sephardic cooks probably often use the Armenian / Hungarian / Turkish pepper which has thinner walls and a different flavor, but barely more heat than a bell pepper. For details see our Chilis page.

  3. Dressing:

      In France, salad dressings are up to 4 to 1 Oil to Vinegar. In Spain and California they are nearly equal, but in Turkish and Sephardic practice they are relatively tart, as much as 1 to 2 Oil to Vinegar. Adjust as you feel you need to.

  4. Olives:

      These should be Mediterranean oil cured olives, not canned California salad olives. Turkish black olives are readily available in vacuum packs and are excellent.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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