Description
Shepherd’s Salad, also known as Turkish Chopped Salad, is a fresh, vibrant, and tangy salad featuring diced tomatoes, cucumbers, bell peppers, shallots, fresh herbs, and a zesty lemon-olive oil dressing. This no-cook salad is quick to prepare and perfect as a light meal or a refreshing side dish, traditionally enjoyed with feta cheese, kalamata olives, and pita bread.
Ingredients
Scale
Salad Ingredients
- 4 Roma tomatoes, diced
- 1 English cucumber or 4 Persian cucumbers, diced
- 1 green bell pepper, seeded and diced
- 2 shallots, thinly sliced
- 1/4 cup chopped parsley
- 2 tablespoons chopped fresh mint
Seasoning and Dressing
- 2 teaspoons sumac
- 1 teaspoon Aleppo pepper
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
Optional Serving
- 4 ounces crumbled feta cheese
- Pita bread, for serving
- Kalamata olives, for serving
Instructions
- Combine Vegetables and Herbs: In a large mixing bowl, add the diced tomatoes, diced cucumbers, diced green bell pepper, thinly sliced shallots, chopped parsley, and chopped fresh mint. Toss gently to combine all ingredients evenly.
- Add Seasonings and Dressing: Sprinkle the sumac, Aleppo pepper, and sea salt over the mixture. Drizzle with olive oil and lemon juice, then stir again to thoroughly coat the salad with the dressing and spices.
- Serve with Optional Toppings: If desired, top the salad with half of the crumbled feta cheese. Serve alongside the remaining feta, kalamata olives, and slices of pita bread for a complete meal experience.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day for flavors to meld.
- Authentic Aleppo pepper may be substituted with mild red chili flakes if unavailable.
- Use Persian cucumbers for a less watery salad compared to English cucumber.
- For a vegan version, omit the feta cheese and serve with olives and pita alone.
- The sumac adds a tangy citrus note critical to the salad’s flavor profile; do not skip it.
