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.
More Salad Recipes on LinsFood
Çoban Salatası (Turkish Shepherd Salad)
- 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
- 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