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When I was married for only two months, I found myself on a plane headed for the country of Turkey for our new Air Force assignment. My husband and I had so much fun the entire time we lived there. While we were there, some of the Kennedy’s came to Turkey for their honeymoon. They have nothing on us. We were there for a two year honeymoon!
I didn’t really know how to cook when I got married. It was cheaper in Turkey to eat out then to buy groceries, so we ate out all the time. This did not help encourage my cooking skills! Two years later, we found ourselves in Germany. Everything was super expensive and I suddenly needed to learn how to cook. Taste of Home magazine and my Better Homes and Garden cookbook became my best friends.
One of my favorite things to eat in Turkey was Coban Salata (Shepherd’s Salad). I decided I needed to learn how to make it. Fortunately for me, it was super easy to make! I love this salad. My children love this salad. My husband…. well… he doesn’t like tomatoes… In Turkey this was served at room temperature, but I like to chill it and allow the flavors to blend together.
There are many ways to make this and it is a very flexible recipe. This is how I make it!
3 large tomatoes
Dice the vegetables and place them in a bowl.
Lemon & Dill Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed
Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. Pour Lemon & Dill dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.
This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber. I usually put a lot of dill weed in it (tons more than listed here… I love dill!). Many times raw onion is added to this salad, but I am not a raw onion fan.
What veggies would you put in this salad?
- 3 large tomatoes
- 2 cucumbers
- 1/4 C lemon juice
- 1/4 C olive oil
- 1/2 tsp sea salt
- 1-2 TB dill weed
- Dice the vegetables and place them in a bowl.
- Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. Pour Lemon & Dill dressing over vegetables and let it marinate for at least 30 minutes.
- This is a very versatile recipe. It can be made with a variety of vegetables. Try squash, zucchini, onion, or whatever other veggies you like.
- This tastes better if it is refrigerated and marinated for several hours.