Turkish Shepherds Salad (Printable)
Juicy tomatoes, crisp cucumbers, herbs and lemon-olive oil dressing come together for a bright Turkish classic.
# What You’ll Need:
→ Vegetables
01 - 3 medium ripe tomatoes, diced
02 - 2 Persian cucumbers or 1 English cucumber, diced
03 - 1 small red onion, finely chopped
04 - 1 green bell pepper, diced
05 - 1/2 cup fresh flat-leaf parsley, finely chopped
06 - 2 tablespoons fresh mint, finely chopped (optional)
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 1/2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon red wine vinegar (optional)
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - 1/3 cup crumbled feta cheese
13 - 6 to 8 pitted Kalamata olives
# Directions:
01 - Combine diced tomatoes, cucumbers, red onion, green bell pepper, parsley, and mint (if using) in a large salad bowl.
02 - Whisk together extra virgin olive oil, lemon juice, red wine vinegar (if using), sea salt, and black pepper in a small bowl until the mixture is emulsified.
03 - Pour the dressing over the vegetables and toss gently to ensure even coating.
04 - Taste and adjust the seasoning with additional salt or pepper as necessary.
05 - Transfer the mixture to a serving platter. Garnish with crumbled feta and Kalamata olives if desired. Serve immediately.
# Expert Tips:
01 -
- It feels like a secret shortcut to summery freshness, requiring no cooking and barely any prep.
- I never realized how zippy lemon and herbs could lift up ordinary vegetables into the star of the table.
02 -
- If you let the salad sit too long, the vegetables release water and it loses crunch—toss it just before serving.
- I discovered that slicing onions extra thin and rinsing them briefly in cold water takes the edge off their bite.
03 -
- Use your sharpest knife for the cleanest, most appetizing vegetable cuts.
- Never underestimate a finishing splash of lemon—it wakes up all the flavors right before serving.