Turkish Shepherd Salad
Turkish Shepherd Salad (Çoban Salatas) is a traditional salad made with fresh summer vegetables, including tomatoes, cucumbers, bell peppers, and red onion. It is perfect for a light lunch, a side dish, or served along kebabs, gyros, and falafel.
Turkish Shepherd Salad
At a Glance
EASE: Super Easy:
COURSE: Lunch, Side Dish, Light Meal
TIME: 10 Minutes
DIET: Vegan, Plant Based, Gluten Free
Turkish Shepherd Salad (Çoban Salatas) is a simple dish made with fresh Mediterranean garden vegetables, including tomatoes, cucumbers, bell peppers, and red onions. Its olive oil, lemon juice, sumac, and Aleppo pepper dressing create the perfect combination of tangy, sweet, and slightly spicy flavors.
This salad is popular throughout the Mediterranean and Middle East, with slightly different versions available in neighboring countries, including Israeli, Arabic, and Shirazi salads. While there are regional variations, the essence of the salad remains consistent: finely chopped tomatoes and cucumbers in equal proportions topped with a light dressing. If you want a spicy dressing, but still light, try this Cava harissa vinaigrette copycat recipe.
Speaking of fresh veggies, I would love to pair this salad with chickpea tagine, ciambotta , or puff pastry spanakopita. If it is a holiday or special occasion, I also make Lebanese baklawa and macaroon cookies!
Turkish Shepherd salad is named after, you guessed it, shepherds in Turkey. Folklore says the shepherds would take a small portion of their crops home to make a simple summer salad before returning to work in the afternoon.
Turkish Spices for This Recipe
This recipe combines the unique Middle Eastern flavors of sumac, Aleppo pepper, and fresh mint leaves, creating a Mediterranean flavor blend. Here are a few more details on each spice.
- Sumac is native to the Mediterranean region, particularly in Iran, Turkey, and Syria. Sumac is a deep reddish-purple color with a sweet and slightly tangy flavor. It is made from dried ground red berries of the sumac plant.
- Aleppo Pepper has a mild, fruity, and slightly smoky flavor. The heat is very mild, and the color is a vibrant red. The texture of Aleppo pepper is typically coarse and flakey. Aleppo pepper is named after the city of Aleppo in Syria, where it originated.
Ingredients
- Cucumbers: Use medium-sized Persian or English cucumbers. Traditionally, the cucumbers are peeled, but I prefer to leave the peel on for maximum vitamins. However, if the cucumbers have been coated in wax, peel them.
- Green Bell Pepper: You can substitute any colored bell pepper if desired.
- Extra Virgin Olive Oil (EVOO ): The dressing uses EVOO. For the best flavor, use the highest-quality EVOO you have.
- Fresh Lemon Juice: Only use fresh lemon juice when dressing; bottled lemon juice doesn’t provide the same fresh flavor.
- Fresh Parsley: I recommend curly parsley, but flat-leaf parsley works well.
- Fresh Mint Leaves: Mint leaves are a must. They add a fresh pop of flavor!
- Red Onion: Substitute with yellow, white, or green onions if needed.
- Roma Tomatoes: Look for fresh tomatoes that are bright red and firm.
- Sumac: Sumac is a spice that adds a tangy, lemony flavor.
- Turkish Pepper: I use Aleppo pepper because it’s easy to find, but any Turkish or crushed red pepper can be used.
Additions/Substitutions
What I love about this salad is that you can add or substitute any fresh vegetable and have a great-tasting salad! Here are a few popular suggestions:
- Grains: For a heartier salad, add 1/2 cup of cooked Israeli couscous, pearl barley, or fine bulgar wheat.
- Pomegranate Molasses: A touch of pomegranate molasses mixed with the dressing makes the dressing a little sweeter. I love it because it’s native to the region.
- Protein: White beans and garbanzo beans can add protein to this salad while maintaining its lightness.
- Vegetables: Carrots and red cabbage blend perfectly with this salad.
Pro Tips
- Chop Finely and Evenly: This is a chopped salad at its core. Cutting the vegetables into small, uniform pieces is the trick to making a great chopped salad. That way, you get a bit of each veggie in every bite!
- Freshness is Key: Always use the freshest ingredients for the best flavor. The vegetables should be bright and firm 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.
- Serve with no-knead olive bread for a filling lunch!
Mediterranean Paring Suggestings
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.
Did you make this? Leave a comment below and let me know how it turned out!
Turkish Shepherd Salad
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 Green Bell Pepper Seeded and diced
- ½ Red Onion Diced
- ¼ cup Parsley Loosy packed and finely chopped
- 2 tablespoons Mint Finely Chopped (sub 1 teaspoon dry mint)
Instructions
- In a small mixing bowl, combine the olive oil, lemon juice, sumac (if using), and Aleppo pepper. Set aside.
- On a cutting board, cut the tomatoes, cucumbers, and green bell pepper in half and remove the seeds.
- Dice the tomatoes, cucumbers, and green bell pepper into small, equal-sized pieces. Dice the red onion.
- Finely chop the parsley and fresh mint.
- In a medium mixing bowl, combine the diced tomatoes, cucumbers, green bell pepper, and red onion. Add the chopped parsley and mint.
- Pour the olive oil and lemon juice mixture over the vegetables. Season with salt and black pepper to taste.
- Toss everything together until well combined. Serve immediately.
Refreshing and delicious! The perfect summer salad. Love it!
YEA!!! I am so happy you loved it!