Shepherd's salad (Çoban salatası)

1. Cut the tomatoes, cucumbers and green chillies into small, even (about 1 cm) dice.

2. Slice the red onion into thin half-moons, rub with a pinch of salt, then rinse so it becomes milder.

3. Finely chop the parsley.

4. Combine the vegetables, onion and parsley in a bowl.

5. Just before serving, drizzle with the lemon juice and olive oil and season with salt.

6. Serve immediately alongside kebabs and grilled meats.

Tip: The basic salad on every Turkish table. Salt it only just before serving, or the vegetables will release their juice. If you like, add a little sumac too.