Turkish Salad with Tomatoes, Cucumber and Sheep’s Cheese Recipe
A simple yet very aromatic salad made with juicy tomatoes, crunchy cucumber and salty sheep’s cheese. In Turkey, bowls of fresh vegetables like this appear on the table with almost every meal, from breakfast to late dinner. The flavors are a bit reminiscent of Greek salad, but here there are more herbs and a more delicate dressing.
This salad captures the essence of everyday Turkish meals: simple ingredients, lots of fresh vegetables and herbs, and a light, lemony dressing. It’s quick to make, refreshing, and works for almost any time of day, from breakfast to a late-night snack.
Chef's tips
Use the best, ripest tomatoes you can find – they make the biggest difference here. If your tomatoes are not very aromatic, let the finished salad sit for a few extra minutes at room temperature so the flavors concentrate. Don’t overdo the salt at the beginning; taste after adding the cheese and olives, then adjust. A good-quality olive oil with a fruity, slightly peppery note will really elevate the dressing.
How to serve
Serve in a wide, shallow bowl so the vegetables and cheese are evenly distributed and everyone can easily reach for their favorite pieces. Add warm flatbread or crusty bread to soak up the juices. For a mezze-style spread, serve alongside hummus, grilled vegetables, and simple grilled chicken or lamb skewers.
Ingredients
- tomatoes - 3 piece
- cucumber - 1 piece
- cheese sheep’s cheese, e.g. feta-style - 120 g
- red onion - 0.5 piece
- olives pitted - 10 piece
- olive oil - 3 tablespoons
- lemon - 0.5 piece
- oregano dried - 0.5 teaspoons
- flat-leaf parsley finely chopped - 2 tablespoons
- salt - 0.25 teaspoons
- black pepper freshly ground - 0.25 teaspoons
Preparation
- Cut the tomatoes into larger cubes or wedges so they are easy to eat with a fork. Wash the cucumber; if the skin is very thick you can peel it partially, then slice it into half-moons.
- Slice the red onion into thin strips. If it is very sharp, cover it with cold water for 5 minutes, then drain – it will taste milder.
- Cut the sheep’s cheese into cubes or crumble it into smaller pieces with your fingers. Cut the olives in half.
- Place the tomatoes, cucumber, onion and olives in a large bowl. Gently mix with your hands or a spoon so you don’t crush the tomatoes.
- In a small bowl, whisk together the olive oil, juice from half a lemon, dried oregano, salt and pepper until you get a smooth dressing.
- Pour the dressing over the vegetables, add the cheese and chopped parsley. Gently toss so the cheese doesn’t break up completely. Taste and, if needed, season with a little more salt (remember the cheese and olives are salty).
- Serve right away or leave at room temperature for 10 minutes to let the flavors meld.
Storage
Sałatka najlepiej smakuje świeża, bo pomidory szybko puszczają sok. Jeśli coś zostanie, przechowuj w szczelnym pojemniku i zjedz następnego dnia, ale ogórek będzie już mniej chrupiący.
