Coban Salatasi

Çoban Salatası (Turkish Shepherd Salad)

Coban Salatasi
Coban Salatasi

A classic Turkish salad, found everywhere in Turkey, especially popular in the summertime. Simplicity itself but oh, so refreshing on a hot day! I’ve eaten this so many times in Turkey – at restaurants, cafes, friend’s house, aunts’ houses – and more often than not, it is served in its basic form, cucumbers, onions and tomatoes.

However, I’ve also been served it with crumbled feta, lettuce and/or toasted pitta, the latter resembling Fattoush, of course.

Here is how I make it more often than not. Chopping the cucumbers and tomatoes to roughly the same size makes for a prettier salad.

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Çoban Salatası (Turkish Shepherd Salad)

A classic Turkish salad, found everywhere in Turkey, so easy to make, and perfect for any time of the year!
5 from 35 votes
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Course: Salad
Cuisine: Turkish
Keyword: healthy, salad
Prep Time: 10 minutes
Servings: 4 (4-6)
Calories: 79kcal
Author: Azlin Bloor


  • 1 medium cucumber
  • 2 medium ripe but firm tomatoes
  • 2 spring onions
  • half a green chilli
  • 1 handful fresh parsley


  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp Sumac
  • half tsp salt
  • dash/pinch black pepper


Salad Dressing

  • Mix all the dressing ingredients together and set aside.

Prep the Vegetables

  • Cut the cucumber into 4 lengths, then chop them up fairly thinly, as in the image above.
  • Slice the spring onions and green chilli thinly.
  • Chop the parsley finely.


  • Mix all the vegetables up in a large salad bowl.
  • Drizzle the salad dressing all over the salad and toss to mix.
  • Letting the salad stand for for 5 minutes before serving improves the flavour


Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 608IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg

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8 thoughts on “Çoban Salatası (Turkish Shepherd Salad)”

  1. A lovely salad. I would serve it with virtually any Middle Eastern/Mediterranean menu. I’d even serve it with an Indian meal, probably omitting the olives & oil.

  2. I made this salad last night (with dolma biber and kofte) and two of my guests asked for the recipe. I lived for a year in Turkey many years ago and I am still craving the food and the culture. Tonight I am making the salad again, serving it with midye tavasi!

    Ian, Sydney Australia

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