i don't have a lot of pride. this extends to many things. sometimes to wearing the same shirt five days in a week. playing silent hill with every light in the house on. to ordering the same thing on seamless for weeks and weeks on end.
pay attention to that last one. that's what got us here.
shepherd's salad is turkish in origin, called Çoban Salatası. it's the perfect summer salad, bright and refreshing, loaded heavy with crunchy, juicy vegetables that explode with every bite. in the summer, i cannot get enough of cucumbers and tomatoes and eat them standing at the kitchen countertop, dipped each time in just a bit of sea salt.
anna & i discovered this salad on a top chef-marathon day just before we traveled to michigan to visit my family. we destroyed the container. our plastic forks hit the aluminum back of the pan. we ordered it again, as soon as we were home from our trip. and again. and again. it took an embarrassingly long while before i had an epiphany.
"you know, we could make this at home."
adapted loosely from something i order with no remorse from seamless.
1 pint cherry tomatoes, halved
1 avocado, halved and pitted. slice a shallow flat spot on the exterior of each side.
1 english cucumber, diced
1/2 red onion, sliced and rinsed in cold water
1/2 cup parsley leaves, torn roughly
1 tbsp dill, chopped
salt & pepper to taste, preferably sea salt or kosher salt
2 tbsp. lemon juice
1 tbsp. cider vinegar
3 tbsp. olive oil
in a small, non-reactive bowl, mix lemon juice, vinegar, and oil together with salt and pepper. set aside. in a separate medium bowl, combine all remaining ingredients. toss with the liquid and allow to set and develop for at least five minutes. on a bowl or plate, place the two halves of the avocado (the sliced flat spot will help the avocado stay upright) and fill the center depression with the salad mixture. enjoy.