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Turkish salad "shepherd's style"

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Ingredients for 4 servings:

  • 2 tomatoes
  • 2 green bell peppers
  • 2 red bell peppers
  • 200 g sheep’s cheese
  • 1 large cucumber(s)
  • 1 onion(s)
  • 3 spring onions
  • 3 eggs, hard-boiled
  • 100 ml olive oil
  • 50 ml vinegar
  • 10 black olives
  • 1 sprig of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

With crunchy vegetables and eggs 2 an ideal summer meal

Peel the cucumbers and dice them. Dice the tomatoes and bell peppers. Boil the eggs, rinse well, peel, and cut into eighths. Wash the spring onions and slice them into thin rings. Peel the onions and chop them very finely. Place the chopped vegetables in a bowl. Make a dressing from the oil and vinegar and pour it over the vegetables. Mix everything gently. Arrange the salad on a platter and arrange the eggs on top. Sprinkle the feta cheese, diced or grated, on top. Garnish with parsley and olives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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