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Turkish Shepherd’s Salad

A fresh and traditional Turkish Çoban Salatası made with diced ripe tomatoes, crisp cucumber, green pepper, red onion, and parsley, tossed in a bright lemon and extra virgin olive oil dressing. A refreshing, no-cook Mediterranean-style side dish perfect for grilled meats, rice dishes, and wraps. Serves 4–6. Prep time: 15 minutes. Optional chill time: 10–15 minutes.
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Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean, Turkish
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium ripe tomatoes, diced
  • 1 large cucumber, diced
  • 1 green bell pepper or 2 mild Turkish green peppers, finely chopped
  • 1/2 small red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped, optional
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar, optional
  • 1/2 tsp ground sumac, optional
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt, or to taste

Equipment

  • large mixing bowl
  • Small mixing bowl
  • Sharp kitchen knife
  • cutting board
  • whisk
  • Measuring Cups and Spoons
  • Large serving spoon
  • Colander

Method
 

  1. Wash the tomatoes, remove the cores, and dice them into small, evenly sized pieces.
  2. Wash the cucumber and dice it into small cubes. Peel first if the skin is thick or bitter.
  3. Remove the seeds and stem from the green pepper and finely chop it. Finely dice the red onion.
  4. Rinse and dry the fresh parsley and optional mint. Finely chop the leaves.
  5. Add the diced tomatoes, cucumber, green pepper, red onion, parsley, and optional mint to a large mixing bowl.
  6. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, optional red wine vinegar, optional sumac, black pepper, and salt.
  7. Pour the dressing over the vegetables and gently toss until all ingredients are evenly coated.
  8. Taste and adjust the salt, lemon juice, or olive oil according to preference.
  9. Serve immediately for the freshest texture, or chill in the refrigerator for 10–15 minutes before serving alongside grilled meats, rice, wraps, or flatbread.

Nutrition

Calories: 125kcalCarbohydrates: 10gProtein: 2gFat: 10.5gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7.5gSodium: 165mgPotassium: 440mgFiber: 2.5gSugar: 5gVitamin A: 150IUVitamin C: 55mgCalcium: 45mgIron: 1mg

Notes

For the best texture, dice the tomatoes, cucumber, and peppers into small, evenly sized pieces. Use ripe but firm tomatoes and fresh parsley. Mild Turkish green peppers provide a more traditional flavor, while green bell pepper makes a convenient substitute. Fresh mint, red wine vinegar, and sumac are optional. Add the dressing shortly before serving to preserve the vegetables' crispness. Serve immediately or chill for 10–15 minutes. Store leftovers in an airtight container in the refrigerator at 40°F or below. Enjoy within 24 hours for best quality. Nutrition estimates are based on four servings and exclude optional ingredients.

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