Turkish Shepherd Salad (Çoban Salatası)
Turkish Shepherd Salad, Çoban Salatası in Turkish, is a classic Turkish salad, found everywhere in Turkey, especially in the summertime.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 medium cucumber (weighing about 300 g (10.5 oz))
- 2 medium ripe but firm tomatoes (weighing about 300 g (10.5 oz))
- 2 spring onions ((scallions))
- 1 large Turkish chilli (or 1 green bell pepper)
- 1 handful flat leaf parsley
- 6 mint leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp Sumac
- 1/4 salt
- freshly ground black pepper
Instructions
- 1
Mix all the dressing ingredients together and set aside.
- 2
Cut the cucumber into 4 lengths, then dice them into little cubes about 1cm in size (just under half an inch). Add to a large bowl.
- 3
Chop up the tomatoes into roughly the same size and add to the bowl, along with all the juices.
- 4
Do the same with the green chilli, chop it to about the same size as the cucumber and tomatoes. Add to the bowl.
- 5
Slice the spring onions, both the green and white parts and add to the bowl.
- 6
Chop the parsley and mint leaves finely and also add to the bowl.
- 7
Drizzle the salad dressing all over the salad and toss to mix well.
- 8
Leave to stand for 5 minutes, then serve. Best eaten within the hour, but any leftover can be stored in the fridge, covered, for up to 6 hours.