Turkish · Lunch · Dinner · Snack
Turkish Shepherd's Salad
Çoban Salatası
A crisp, juicy chopped salad of ripe tomatoes, cucumber, green pepper, onion and parsley, dressed with lemon, a little olive oil and a pinch of sumac. It is bright and refreshing, and it goes with almost any grilled dish.
- Prep
- 20 min
- Cook
- No cooking
- Total
- 20 min
- Serves
- 4
Calories come from: Carbs 45% · Fat 47% · Protein 8%
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Ingredients
For 4 servings- 4 medium500 gRipe tomatoes
- 2 small250 gCucumbers (small Persian or Turkish)
- 2 long or 1 bell120 gLong green peppers (sivri biber) or green bell pepper
- 1 small80 gRed onion
- 1 small bunch (about 1 cup chopped)40 gFlat-leaf parsley
- 2 tbsp chopped5 gFresh mint leaves (optional)
- 3 tbsp (about 1 lemon)45 gLemon juice
- 1 1/2 tbsp20 gExtra virgin olive oil
- 1 tspSumac (optional)
- 1/2 tspSalt
- 1 tsp7 gPomegranate molasses (optional)
Steps
- 1
Peel the onion, halve it and slice it thinly into half-moons.
- 2
Put the onion in a bowl, sprinkle it with a pinch of the salt and rub with your fingers for a minute to soften its bite.
- 3
Dice the tomatoes into small cubes of about 1 cm and add them to a large serving bowl with their juices.
- 4
Peel the cucumbers in stripes if you like, then dice them to the same size as the tomatoes and add them to the bowl.
- 5
Remove the stems and seeds from the peppers, dice them finely and add them to the bowl.
- 6
Rinse the onion briefly under cold water, squeeze it dry and add it to the bowl.
- 7
Finely chop the parsley and the mint, if using, and scatter them over the vegetables.
- 8
In a small cup, whisk the lemon juice, olive oil, remaining salt and pomegranate molasses, if using.
- 9
Pour the dressing over the salad and toss gently to combine.
- 10
Sprinkle with sumac, if using, and serve straight away while the vegetables are crisp.
Swaps, storage and make-ahead
Swaps
- If you can't find long green peppers, use 1 green bell pepper or a mild Anaheim pepper.
- Replace the red onion with 2 thinly sliced spring onions for a milder bite and less prep.
- Use a little extra lemon juice with a pinch of sugar instead of pomegranate molasses if you don't have it on hand.
- For a lighter version, cut the olive oil to 1 tablespoon and add an extra squeeze of lemon and sumac for tang.
Storage
This salad is best eaten fresh, as the tomatoes and cucumber release juice and turn soft once dressed. Refrigerate any leftovers in a covered container within 2 hours and eat within a day; do not freeze.
Make ahead
Dice the tomatoes, cucumber and peppers and slice the onion up to a few hours ahead, keeping them covered in the fridge, and whisk the dressing separately. Chop the herbs, then toss everything with the dressing and sumac just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (265 g) | Per 100 g | |
|---|---|---|
| Calories | 96 kcal | 36 kcal |
| Protein | 2.3 g | 0.9 g |
| Carbohydrates | 11.8 g | 4.5 g |
| of which sugars | 6.3 g | 2.4 g |
| Fiber | 3 g | 1.1 g |
| Fat | 5.5 g | 2.1 g |
| of which saturated | 0.8 g | 0.3 g |
| Sodium | 306 mg | 115 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
