How to Make Çoban Salatası (Turkish Shepherd’s Salad)
Learn how to make this delicious and refreshing Turkish salad, made with fresh vegetables and herbs, in just a few easy steps. Perfect for a healthy and flavorful side dish or light meal.
Servings: 4
Ingredients
- 5 large Tomatoes
- 1 White onion
- 2 Persian cucumbers
- 1 Green bell pepper or Anaheim pepper
- 1 cup Parsley chopped
- 1 Lemon juiced
- 3 tbsp Olive oil extra virgin
- ½ tsp Salt
- ¼ tsp Black pepper
Instructions
- Cut the tomatoes in half and discard the insides.
- Chop the tomatoes, cucumbers, onions, and bell pepper (or Anaheim pepper) into roughly ½-inch pieces. The rough chop is traditional, but you can finely dice if you prefer.
- Add the chopped parsley to the vegetables. Add in the lemon juice and extra virgin olive oil, then season with salt and pepper. Stir well to combine.
- If time permits, let the salad sit in the refrigerator for 30 minutes before serving for the flavors to enhance.
Video
Notes
Use High-Quality Olive Oil: Extra virgin olive oil adds a peppery, rich flavor, which is essential for an authentic Çoban Salatası.
Chop for Texture: Avoid overly fine chopping; instead, go for roughly ½-inch pieces to keep the traditional “hearty” feel.
Anaheim Peppers: If you can find them, peppers similar to Anaheim peppers are commonly used in Turkey, offering a more authentic taste than green bell pepper. They are thinner and longer than regular bell peppers.
Persian or English Cucumbers: Both have thin skins and small seeds, making them perfect for this salad.
Fresh Herbs Only: Use freshly chopped parsley for the best flavor and aroma.
Nutrition
Calories: 168kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 314mg | Potassium: 795mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3305IU | Vitamin C: 92mg | Calcium: 65mg | Iron: 2mg