Shepard Salad
What makes this iconic Shepard Salas such a favorite across the Balkans? Sweet tomatoes, cool cucumbers, crunchy peppers and zingy scallions - tastes like summer in a bowl! The only thing that can make this refreshing and vibrant dish better? A sprinkle of creamy feta. Feta makes it bet-ta!
Shepard Salad (shopska salata/ çoban salatası) can easily be chopped hours in advance and kept in the fridge until you set the table. Heck! Make a big batch and save half for tomorrow. This refreshing and vibrant salad won’t wilt, I promise.
Supposedly Shepards enjoyed this simple lunch in warmer months while tending to their flocks. If you’re looking for a to-go salad, Shepard Salad will be your new go-to. A mason jar or other food container is a perfect portable way to eat healthy on the go. Even if you don’t have a flock to chase, this Shepard Salad is a must-try!
Tomato
•During peak season, any variety of ripe tomato is beautiful in this salad. However, when it’s not peak season, I opt for smaller Grape or Cherry Tomatoes which tend to be more flavorful than than larger varieties.
Cucumber
•Persion Cucumbers are mostly seedless, have a tender yet crisp flesh and thin skin. English Cucumbers are a great swap as well.
Pepper
•Cubanelle Peppers are a sweet variety of green pepper; Mild tasting and not spicy at all! Sweet Banana Pepper or Green Bell Pepper are good substitutes.
Dressing
•The dressing for this salad is a classic combination of fresh squeezed lemon juice, olive oil and salt. Apple cider or white vinegar can be substituted for lemon juice, if preferred. In some areas of the Balkans the salad is dressed simply with oil and salt; slight acidity from juicy tomatoes is enough to balance. Try each variation and choose your favorite!
Feta Cheese
•The addition of Feta is completely optional. If dairy allergies or intolerances are a concern, rest assured, this dish is naturally flavorful either way. The vegetables really shine though making this salad simply delicious.
SHEPARD SALAD (3-4 servings as a salad/side)
Ingredients
1 pint grape tomatoes
3 mini persian cucumbers
3 scallions
1 green cubanelle pepper
1/2 tbsp lemon juice (1/4 lemon)
2 tbsp olive oil
1/2 tsp salt
4-6 tbsp crumbled feta (optional)
Directions
Chop vegetables into 1/2 inch cubes. Transfer to bowl.
Dress with lemon juice, olive oil and salt. Toss to combine.
Crumble or grate feta cheese evenly over top of salad.
The most important part is sopping up the last bits of salad and dressing with a piece of fresh bread.
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
