Turkish Shepherd Salad

5 from 4 votes

Turkish Shepherd Salad, also known as 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.

Prep Time10

Total Time10

Course: All Day

Cuisine: Mediterranean, Turkish

Diet:

Servings: sides

Calories: 85kcal

Author: 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 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.

Notes

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