Shepherds’ Salad (Coban)

This salad is especially great when paired with Mediterranean Greek, Turkish, Lebanese or Iranian foods. I’m missing many countries here, but they all make something similar. The key is to dice everything quite small. Being from California, I consider this Mediterranean ‘salsa.’ Great on its own or paired with other things for a complete meal.

4 large tomatoes

1/2 English (or Persian) cucumber

1/2 red onion

Optional: 1 jalapeno (or other) pepper

lemon juice to taste

sea salt to taste

Method

1. Dice all the vegetables into a small dice.

2. Place them into a large bowl and season to taste with lemon juice and salt.

3. Best if you allow it to marinate for at least 10 minutes before serving.