Shepherd’s Salad from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein

Name: Shepherd’s Salad from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein
Ingredients: 1 large or 2 small cucumbers, peeled, seeded, and chopped; 3 large, ripe tomatoes, peeled, seeded, and chopped; 4 to 6 tablespoons extra-virgin olive oil ½ cup red wine vinegar, or more to taste salt and freshly ground black pepper oil-cured black olives; 1 small bell pepper, any color, seeded and chopped; 4 to 8 anchovy fillets (optional); ½ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh mint; 1 red onion, finely minced; 2 cloves garlic, green sprouts removed and minced (optional)

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Salata djoban is a cross between the Spanish chopped salad called pipirrana from Jaén and a classic Turkish chopped salad. In 250 recettes de cuisine juive espagnol, Méri Badi does not use any...

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Ingredients

1 large or 2 small cucumbers, peeled, seeded, and chopped
3 large, ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil ½ cup red wine vinegar, or more to taste salt and freshly ground black pepper oil-cured black olives
1 small bell pepper, any color, seeded and chopped
4 to 8 anchovy fillets (optional)
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 red onion, finely minced
2 cloves garlic, green sprouts removed and minced (optional)