Who doesn’t love to eat salad all summer long? I like to have raw vegetables somewhere on the table at any meal, but in the dog days of summer, not cooking your veg and eating it too is just too good to pass up.
Lately, we have been obsessed with Shepherd’s Salad, or Coban Salatasi as it is known here. It is an odd salad for me because it can be so unremarkable when encountered while eating out. And I have finally put my finger on why – it is full of ingredients that ripen in the heat of the summer, but are commonly grown in greenhouses year-round. Everybody knows what tomatoes are like in December, right? But when everything is in season and ripened by the sun, it is a fantastic combination of flavors.
The salad is simple enough. Take these:
chop them all up, salt liberally, squeeze a whole lemon and dump it in and then add a generous amount of olive oil and you’ll end up with this:
It’s the perfect summer salad because it is full of things that thrive in this weather. (I don’t know about you, but my lettuce swoons a bit in the heat of summer.)
Anyway, here’s a written recipe for those who are so inclined:
Coban Salatasi (Shepherd’s Salad)
3 or 4 large ripe tomatoes
an equivalent amount of cucumbers
a green (or red) bell pepper
half a sweet onion
a handful of parsley
2 or 3 green onions
one lemon, squeezed
Mince the onion and parsley finely, slice the green onion into rounds, and chop the rest of the veg. Mix it all with a generous pinch of salt, pour over the lemon juice, and glug in some good olive oil. Stir it around and you’re ready to eat!
We have been having this with everything. The other night we spooned it on top of bowls of rice and broiled salmon, this morning we ate it alongside our eggs. You can throw in a diced avocado, too, if you’ve got it.
It is also sour cherry season, and that means it’s time for liqueur! I have made a new batch, but with two minor adjustments to the original recipe that I posted, which I wanted to mention here. One is that I now leave some of the cherry stems on to add flavor. The other adjustment I made after enjoying this post over at Rachel Eats and reading “…how the heat of high summer halts fermentation but precipitates maceration. ” and having one of those moments like you see in films where a montage of events flashes before you — bottles of cherry liqueur on terraces in full sun at my mother in law’s house and at other homes I have visited.
“The liqueur will sit in the full, blazing sun!” I cries, and that is where it is for the month.
11 thoughts on “A Salad for Summer”
Sadly, here the winter was so harsh the sour cherry crop was destroyed which makes them hard to find. But that liqueur recipe looks amazing!
Oh that’s a shame. The season here is fleeting – blink and you miss them. But I bagged mine for the year!
There is really nothing like a fresh tomato in mid-Summer. They, along with the rest of the vegetables, make this salad a real treat. i see your jug of cherries. I think you’ve convinced me to make another batch. It’s too good not to. 🙂
Yay! A partner in crime – makes everything better. Let the liqueur flow… And I think summer really gets going with the first sweet tomato.
You are so right about summer salads…I should have ripe tomatoes in a few weeks. 🙂
Hooray for garden tomatoes!
Great summer salad. My cherry tomatoes are starting to ripen and the slicing tomatoes should be coming in soon.
Love that summer salad, and I do agree and sun ripened, I refuse to buy tomatoes in the winter, I need to make my coffee then off out into the garden to pick al these ingredients, i bet your garden and your wonderful out door kitchen are heaving with good food!.. c
It’s a great season for eating, it’s true! And I love being here week in and week out all summer long instead of back and forth to the city all the time. Gives me plenty of kitchen time, to be sure…
Love your kitchen!! One day!! c