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Turkish Shepherd Salad (Çoban Salatası) – 10 Minute Recipe

ByRuth Grindeland Updated:
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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 with falafel or a mezze platter.

Prep Time
10 Minutes

Total Time
10 Minutes

Servings
6 sides

Turkish salad with all the ingredients tossed together and mint leaves in the center.

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 this salad during 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.

Ingredients used in the Turkish cucumber salad (cucumbers, tomatoes, bell peppers, red onion, lemon, mint, parsley, olive oil, sumac, Aleppo pepper)

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 gives it a pop of cool!
  • Olive Oil – To give this salad the best all-around flavor, use your best extra virgin olive oil. You can taste the difference.
  • Sumac – Is made from dried ground red berries of the sumac plant. Its flavor is tart and lemony.
Turkish salad in a large bowl with all the ingredients mixed together. With hands around the bowl and one holding a wooden spoon.

Try One of My Other Mediterranean Salad Recipes

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, I recommend adding a teaspoon of pomegranate molasses to the salad 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 all the veggies the same size.
  • Fresh Vegetables are Key: This goes without saying, but it is important to note that you want to 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 being in the refrigerator for 30 minutes before eating.

What to Serve with Turkish Shepherd Salad

Ingredients used in making a Turkish shepherd cucumber salad are chopped finely in a bowl before being tossed together.

Frequently Asked Questions

I recommend using a medium-sized tomato, such as a Roma. They are the perfect size and hold their structure well when diced.

I recommend using an English or a Persian cucumber. They have a lower water content and a firm texture that holds up better than standard cucumbers when diced.

Store this salad in an airtight container in the refrigerator for up to two days. Please note that over the three days, the vegetables will begin to break down and could release water.

How Did It Go?

I hope you loved this Turkish shepherd salad! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.

Turkish Shepard salad up close.

Turkish Shepherd Salad (Çoban Salatası) – 10 Minute Recipe

Turkish shepherd salad (Çoban Salatası) is a fresh Turkish cucumber tomato salad that includes bell peppers, red onion, olive oil, lemon juice, parsley, mint, and sumac. This easy Mediterranean salad or side dish comes together in only 10 minutes.
5 from 4 votes
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Course: All Day
Cuisine: Mediterranean, Turkish
Diet: Gluten Free,
Servings: 6 sides
Prep Time: 10 minutes
Total Time: 10 minutes
Ruth Grindeland

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 and 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 before serving.

Notes

Bell Pepper: Traditionally, this salad is made with a green bell pepper. But you can use a different color if you prefer. 
Top Tip: If you have time, refrigerate the salad for 30 minutes before eating it.
Storage Instructions: Place the salad in an air-tight container in the refrigerator for up to two days. If the vegetables have shed water, drain the water and redress as needed.

Nutrition

Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 36mg | Calcium: 21mg | Iron: 1mg
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Ruth holding a whisk to her chin.

Ruth Grindeland is the author and recipe creator behind Sinful Kitchen. Ruth aims to create vegan recipes that vegans and non-vegans will rave about! Visit Sinful Kitchen’s About Me page to learn more about Ruth and her philosophies.

2 Comments

  1. 5 stars
    Refreshing and delicious! The perfect summer salad. Love it!

    Reply
5 from 4 votes (3 ratings without comment)

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