A few years back while visiting Istanbul, I had taken a fairy boat to one of the three small Island. There were no cars, only small shops and home style kitchens. My friends and I decided to take a horse drawn carriage ride and tour the Island. Everywhere there were Nar/Pomegranates trees growing, and the smell of fresh roses from the hillside tickled our nose. We became hungry and stopped at the side of the beach. Under a tree was an older gentleman sitting with two slats of wood that made a makeshift table. My friends being familiar with Istanbul went over and ask the man for some sandwiches and coban salata. It was so incredible. I have never in my life tasted such delicious tomatoes and cucumbers. The sea crashing on the shore and the peacefulness of that island was so relaxing. Then off we went to the city for tea and tulumba. Enjoy!
6 firm Roma tomatoes
1 medium red onion (can use other types)
6 English/Turkish cucumbers
10-12 black olives (use Turkish brand)
1 C washed parsley (remove stems)
4 tbs extra virgin olive oil
1 hot green pepper (not shown above)
1 Lemon
Salt
First cut your tomatoes in half and then same direction cut them in half again. Then make vertical slices. The object here is that the vegetables should be small and all the same size. (I am still working on it) Then cut your other vegetables. Some people like to leave the onion in longer slivers. It is up to your preference. Remove parsley stems and chop in to small pieces. (again I think if you break with your hands it doesn't tend to bruise the parsley) You can prepare this salad ahead of time, but do not add your dressings and salt until you are ready to serve. It will get soggy.
2 comments:
thanks for sharing this delicious taste
That looks like the perfect summer salad :).
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