Turkish Shepherd Salad (Çoban Salatası) – 10 Minute Recipe
Turkish Shepherd Salad, known as Çoban Salatası in Turkey, is made with fresh chopped tomatoes, cucumbers, bell peppers, red onion, olive oil, lemon juice, and herbs. This light Turkish cucumber-tomato salad is ready in 10 minutes and can be served as a light lunch or alongside falafel or a mezze platter.
What is a Turkish Shepherd Salad?
Turkish Shepherd Salad, or Çoban Salatası, is a traditional Turkish chopped salad made with finely diced tomatoes, cucumber, bell peppers, and red onion. The salad is then tossed in an olive oil, lemon juice, sumac, and Aleppo pepper dressing.
This Turkish cucumber tomato salad is light, fresh, and easy to prepare. The name “shepherd salad” comes from Turkish shepherds who made it for lunch using fresh vegetables from their gardens.
You might have heard of the Turkish shepherd’s cousin, the Persian Shirazi salad, and the Israeli salads. They are very similar, with slight regional differences.
Turkish Shepherd Salad Dressing
Traditional Turkish shepherd salad dressing is simple and fresh. It is usually made with olive oil, fresh lemon juice, and a touch of salt. Most versions, including mine, include sumac and Aleppo pepper, which are also common ingredients in a shepherd salad.
Fresh Ingredients You’ll Need
- Aleppo Pepper
- Cucumbers
- Extra Virgin Olive Oil (EVOO)
- Fresh Lemon Juice
- Fresh Mint Leaves
- Fresh Parsley
- Bell Pepper (Traditionally green, I am a rebel and use red for the sweetness and color)
- Red Onion
- Roma Tomatoes
- Sumac
Key Flavors
- Aleppo Pepper – Don’t let the word pepper scare you. Aleppo pepper actually has a mild, fruity, and slightly smoky flavor.
- Mint – I love the fresh mint in this salad; it adds a pop of cool.
- Olive Oil – For the best all-around flavor, use your best extra virgin olive oil. You can taste the difference.
- Sumac – Made from dried, ground red berries of the sumac plant. Its flavor is tart and lemony.
Try One of My Other Mediterranean Salad Recipes
- Kale and Garbanzo Bean Salad
- Balela Salad
- Tomato and Onion Salad
- Greek Cucumber and Tomato Salad (Horiatiki)
How to Personalize this Recipe
- Feta Cheese – I like to add a handful of feta cheese crumbles (vegan, of course). It adds a layer of tanginess.
- Protein – When I want to turn this into a heavier lunch, I add garbanzo beans. You can also add white beans, which are very Turkish.
- Pomegranate Molasses – For a deeper dressing, add a teaspoon of pomegranate molasses to the dressing ingredients.
The Secret to Success
- Chop Finely and Evenly – Aim to cut the vegetables into small, uniform sizes using the brunoise cut (a French term for dicing the vegetables into small cubes). When I make this salad, I like to use a vegetable chopper. It makes chopping this salad fast, easy, and keeps all the veggies the same size.
- Fresh Vegetables are Key: This goes without saying, but use the freshest vegetables for the best flavor. Look for vegetables that are firm and bright, without blemishes.
- Refrigerate Before Eating: You can enjoy this salad right away. But if you can wait, it will taste even better after 30 minutes in the refrigerator.
What to Serve with Turkish Shepherd Salad
- Authentic Lebanese Hummus
- Batata Harra – Spicy Lebanese potatoes
- Falafel – Often served on the side as a small salad or garnish
- Piyaz – Turkish white bean salad is also tasty and sweet
- Ramazan Pidesi – Turkish bread
Frequently Asked Questions
How Did It Go?
I hope you loved this Turkish shepherd salad! Before you go, please leave me a rating and share your thoughts on this recipe.
Turkish Shepherd Salad (Çoban Salatası) – 10 Minute Recipe
Equipment
- 1 sharp knife
- 1 cutting board
- 1 medium mixing bowl
- 1 small mixing bowl
Ingredients
- 1 and 1 half tablespoons olive oil
- 1 and 1 half tablespoons fresh lemon juice
- ½ teaspoon sumac, optional
- ¼ teaspoon Aleppo Pepper
- 4 Roma tomatoes, seeded and diced
- 2 English or Persian cucumbers, seeded and diced
- 1 bell pepper*, seeded and diced
- ½ red onion, diced
- ¼ cup parsley, loosely packed and finely chopped
- 2 tablespoons mint, finely chopped (sub 1 teaspoon dry mint)
- ½ teaspoon salt
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, sumac, and Aleppo pepper. Set aside.
- Prep the vegetables: Cut the tomatoes, cucumbers, and bell pepper in half, then remove the seeds.
- Dice finely: Dice the tomatoes, cucumbers, bell pepper, and red onion into small, even pieces.
- Chop the herbs: Finely chop the parsley and mint.
- Combine: To finish the Turkish shepherd salad, toss the vegetables and herbs in a medium mixing bowl. Pour the dressing over the vegetables, season with salt and black pepper to taste, and toss well.
- Serve: Serve immediately, or for the best flavor, chill for 30 minutes.
I’ve made this multiple times and it’s excellent!
Hi Michelle, I am so happy you liked it! I love this salad too. Super light and I love it on hot summer days.
Refreshing and delicious! The perfect summer salad. Love it!
YEA!!! I am so happy you loved it!