When made correctly, this salad creates a word I could not translate from Turkish. After lunch, when I was teaching in Turkey, there was a savory liquid left in the bowl from a salad of cucumbers and ripe tomatoes. We were sharing food and language— my co-workers were trying to teach me Turkish, and I was answering questions about English.
“What is this called?” one finally asked, pointing to the empt bowl.
“Salad dressing?” I suggested. No, they knew that word and it wasn’t it. Vegetable juice? Broth?
The ingredients are really a ratio, and can be changed to your personal preference and how many ripe tomatoes you have. One medium-sized tomato to a medium-sized cucumber works very well.
1-3 ripe tomatoes
1-3 fresh cucumbers
salt and pepper (to taste)
dash of olive oil
feta cheese (optional)
2. Dice the cucumbers into small pieces.
3. Add salt and pepper, and thoroughly mix them together. (I found that using my hands is easiest.)
4. Crumble and add the feta.