Shepard’s salad or Choban salad is one of the most popular salads in Turkey. Nowadays it comprises also of tomatoes, though tomatoes reached Turkey much later than the other regions of Europe. Green peppers and cucumbers are very popular in the Turkish cuisine; therefore, are an inevitable part of the salad.
1 head lettuce
2 medium greenhouse cucumbers
1 green bell pepper
1 bunch chives
1 cup grated sheep cheese
2 handful black olives, pitted
½ cup olive oil
Salt and pepper
Juice of 1 lemon
Start with hard boiling the eggs in salted water. When ready, place them in a bowl with iced water and let the eggs rest for about 15 minutes. Then peel and quarter the eggs.
Meanwhile, wash and tear the salad. Peel and dice the cucumbers. Cut the bell peppers in half, discard seeds then cut into short, thin strips. Chop the chives. Drain and rinse the olives.
Distribute the lettuce between serving bowls. Add cucumber, bell peppers and chives then stir gently to mix.
Next, garnish the salad with eggs and olives. Sprinkle each salad with about ¼ cup of grated cheese.
In a twist-on jar combine olive oil, lemon juice and freshly ground black pepper. Put the lid on the shake vigorously to combine and pour on top of the salad. Serve immediately.