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Fresh Turkish Shepherd’s Salad Çoban

Fresh Turkish Shepherd’s Salad - featured image
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A fresh and vibrant Turkish shepherd’s salad made with garden-fresh vegetables, herbs, and a tangy lemon-olive oil dressing. Perfect as a light, crunchy summer side dish.

Ingredients

Scale
  • 3 medium ripe tomatoes, diced
  • 1 large English cucumber, peeled and diced
  • 1 medium green bell pepper, finely chopped
  • ½ small red onion, thinly sliced
  • ½ cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of sumac or dried oregano (optional)

Instructions

  1. Wash and prep the vegetables: rinse tomatoes, cucumber, bell pepper, parsley, and mint under cold water. Dry thoroughly with a clean kitchen towel or salad spinner. (5 minutes)
  2. Dice the tomatoes into roughly ½-inch chunks, avoiding squishing to preserve juices. (3 minutes)
  3. Peel and dice the cucumber into similar-sized pieces as the tomatoes. (3 minutes)
  4. Finely chop the green bell pepper after removing seeds and membrane, into small cubes about ¼ inch. (3 minutes)
  5. Slice the red onion thinly. If desired, soak slices in ice water for 5 minutes to mellow sharpness, then drain. (5 minutes including soaking)
  6. Roughly chop parsley and mint (if using) and set aside. (2 minutes)
  7. Combine tomatoes, cucumber, bell pepper, red onion, parsley, and mint in a large mixing bowl. (1 minute)
  8. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt, black pepper, and optional sumac or oregano. (2 minutes)
  9. Toss the salad gently with the dressing using salad servers or spoons to avoid crushing the veggies. Taste and adjust seasoning. (2 minutes)
  10. Let the salad rest at room temperature for 10 minutes if time allows to deepen flavors, or serve immediately.

Notes

Use ripe but firm tomatoes to avoid mushiness. Soak onion slices in ice water to mellow sharpness if desired. Toss gently to keep the crunch. Letting the salad rest for 10 minutes enhances flavor but drain excess liquid if watery. Fresh mint adds a refreshing twist but parsley alone works well. Store leftovers in an airtight container in the fridge for up to 2 days, keeping dressing separate if possible.

Nutrition

Keywords: Turkish salad, shepherd’s salad, Çoban salad, summer side dish, fresh salad, vegan salad, gluten-free salad

Find it online: https://goldensimmer.com/fresh-turkish-shepherds-salad-coban-recipe-easy-perfect-summer-side-dish/