Shepherd's Salad Turkish Sahara & NYT Recipe

Ingredients

3 Roma tomatoes, seeded and chopped
2 cucumbers, seeded and chopped
1 bunch parsley, leaves picked, not chopped (NYT: 1/4 cup chopped)
1/2 cup pitted and halved black olives
1/2 small red onion, chopped (NYT: 1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed)
2 tablespoons cider vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
Salt and freshly ground black pepper
8 ounces Greek feta cheese, chopped or shredded (or chopped/shredded cheese of choice)
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/shepherds-salad-recipe.html?oc=linkback
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Shepherd's Salad - Sahara
fresh tomatoes, cucumbers, onions topped with black olives and parsley seasoned with our unique blend of vinegar and oil, shredded feta
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see also: http://www.nytimes.com/2012/07/20/health/nutrition/turkish-shepherds-salad-recipes-for-health.html

Preparation

Step 1

Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.

Recipe courtesy Sunny Anderson, 2009
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/shepherds-salad-recipe.html?oc=linkback

NYT:
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s. The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A. Wright.

1 pound tomatoes, diced

3/4 pound cucumbers (1 European or 4 Persian), diced

1 green pepper, preferably a long green Italian frying pepper, seeded and diced

1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed

1/4 cup (loosely packed) coarsely chopped flat-leaf parsley

1 tablespoon chopped dill

2 tablespoons chopped mint

1 teaspoon sumac

1/2 to 1 teaspoon Turkish or Aleppo pepper

Salt to taste

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)

Black olives as desired (optional)

Romaine lettuce leaves and pita bread for serving (optional)

Recipes for Health
Recipes for Health: Melon, Cucumber and Tomato Salad JULY 16, 2012
1. Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Yield: 6 servings.

Advance preparation: You can make the salad several hours before you serve it. The cucumbers and tomatoes will release water, so if you are making it in advance you might want to put off salting it until shortly before serving.

Nutritional information per serving: 91 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 8 milligrams sodium (does not include salt to taste); 1 gram protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”