Shepherd's Salad (Çoban Salatası)

Shepherd's Salad (Çoban Salatası)

Crisp cucumbers and juicy tomatoes toss together in a tangy lemon-olive oil dressing.

Total 15 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This Turkish chopped salad combines finely diced cucumber, tomato, onion, and green pepper with parsley and a bright lemon-olive oil dressing. It's a staple side at Turkish meze spreads and grilled meat dinners, prized for its crunchy texture and refreshing acidity. A sprinkle of sumac or crumbled feta can finish the dish for extra tang.

Ingredients

  • 3 medium tomatoes, diced small
  • 2 cucumbers, peeled and diced small
  • 1 green bell pepper, diced small
  • 1/2 red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sumac
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ounces feta cheese, crumbled (optional)

Method

  1. Dice the tomatoes, cucumbers, green pepper, and red onion into small, uniform pieces, about 1/4-inch cubes, and place them in a large mixing bowl.

  2. Add the chopped parsley to the bowl with the vegetables.

  3. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and black pepper.

  4. Pour the dressing over the vegetables and toss gently to coat evenly.

  5. Taste and adjust salt or lemon juice as needed, then transfer to a serving dish.

  6. Sprinkle crumbled feta over the top if using, and serve immediately or chilled.

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    Shepherd's Salad (Çoban Salatası)

    This Turkish chopped salad combines finely diced cucumber, tomato, onion, and green pepper with parsley and a bright lemon-olive oil dressing. It's a staple side at Turkish meze spreads and grilled meat dinners, prized for its crunchy texture and refreshing acidity. A sprinkle of sumac or crumbled feta can finish the dish for extra tang.

    15 min 4 servings 140 cal

    Ingredients

    • 3 medium tomatoes, diced small
    • 2 cucumbers, peeled and diced small
    • 1 green bell pepper, diced small
    • 1/2 red onion, finely diced
    • 1/4 cup fresh parsley, chopped
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon sumac
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 ounces feta cheese, crumbled (optional)

    Method

    1. 1

      Dice the tomatoes, cucumbers, green pepper, and red onion into small, uniform pieces, about 1/4-inch cubes, and place them in a large mixing bowl.

    2. 2

      Add the chopped parsley to the bowl with the vegetables.

    3. 3

      In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and black pepper.

    4. 4

      Pour the dressing over the vegetables and toss gently to coat evenly.

    5. 5

      Taste and adjust salt or lemon juice as needed, then transfer to a serving dish.

    6. 6

      Sprinkle crumbled feta over the top if using, and serve immediately or chilled.