Çoban Salata

Name: Çoban Salata
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 Tomatoes, ripe, diced; 2 Cucumbers, diced, preferably small Turkish cucumbers; 1 small Red Onion, finely chopped; 2 Green Peppers, sivri biber, finely chopped; 1/2 bunch of Parsley, finely chopped; 3 tbsp Extra Virgin Olive Oil; 2 tbsp Lemon Juice, freshly squeezed; 1 tsp Sumac; 3/4 tsp Salt; 1/4 tsp Ground Black Pepper

Çoban Salata is a bright, crunchy Turkish shepherd's salad that pairs ripe tomatoes, crisp cucumber and peppers with sharp red onion and fresh parsley. Dressed simply with extra-virgin olive oil, lemon and a dusting of sumac, it's refreshingly tangy and colorful — perfect as a light side or summer starter.

Çoban Salata is a bright, crunchy Turkish shepherd's salad that pairs ripe tomatoes, crisp cucumber and peppers with sharp red oni... Show more

Traditional Turkish Recipe

Health Grade

A+ · Excellent

Rating

4.0

Time

15 min

Price

0,55 €

Calories

154 kcal

vegan

budget

low calorie

healthy

quick

easy

Method

Wash the vegetables

Rinse the tomatoes, cucumbers, red onion, green peppers, and parsley under cold running water, then shake off the water or pat everything dry with a clean towel. Dry produce is easier to cut cleanly and helps keep the finished salad from getting soggy.

Chop the salad

Trim the stem ends from the tomatoes, cucumbers, and green peppers, peel the red onion, and pick the parsley leaves from any thick stems. Dice the tomatoes and cucumbers into small bite-size pieces, then finely chop the onion, peppers, and parsley so every forkful has a little of everything.

Whisk the dressing

In a small bowl, whisk together the extra virgin olive oil, lemon juice, sumac, salt, and ground black pepper until the dressing looks glossy and the sumac is fully dispersed. Taste and adjust the balance if you want it a touch brighter or more savory.

Toss and serve

Put the chopped vegetables and parsley in a large bowl, pour the dressing over top, and toss gently until everything is lightly coated. Spoon the salad into a serving bowl or onto plates and serve right away while the vegetables are still crisp and juicy.