Turkish Shepherds Salad (Printable)
Bright Turkish salad of tomatoes, cucumbers, herbs and lemon-olive dressing—ideal starter or side.
# 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
# Method:
01 - Add the diced tomatoes, cucumbers, red onion, green bell pepper, parsley, and mint to a large bowl.
02 - In a separate small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper until fully combined.
03 - Pour the dressing over the vegetables and toss gently to coat all ingredients evenly.
04 - Taste and add more salt or pepper if needed.
05 - Transfer to a serving platter. Top with crumbled feta and Kalamata olives if desired, then serve immediately.
# Insider Tips:
01 -
- This salad practically makes itself, and showcases every ingredient at its best.
- It works as a cooling side, a zippy starter, or—if you sneak a bite from the fridge—a midnight snack.
02 -
- If the veggies sit too long in dressing, they’ll lose their crunch—always toss right before serving.
- Leaving out the onion once made the salad feel flat, so now I never skip it—even just a little lifts everything.
03 -
- For jewel-red tomatoes, avoid refrigeration before prepping—the taste is brighter at room temp.
- A good-quality olive oil is the quiet hero of this salad: don’t skimp if you can help it.