Turkish Shepherd Salad, known as Çoban Salatasi in Turkish, is a refreshing and colourful dish made with finely diced tomatoes, cucumbers, red onions and green peppers, all tossed together with herbs and a simple dressing of olive oil, lemon juice, pomegranate molasses, sumac, salt, and black pepper. This light and flavorful salad is a staple in Turkish cuisine, often served as a side dish or enjoyed on its own as part of a healthy meal. The combination of fresh vegetables and tangy dressing makes this Turkish shepherd salad a perfect accompaniment to grilled meats or as a side for kebabs.
When I visited Istanbul a few years back, this salad was part of many of our meals, it is one of those iconic dishes that make part of the rich Turkish culinary arsenal. Use the ripest, juiciest tomatoes you can find and you will enjoy a memorable Summer salad.
ÇOBAN SALATASI
Turkish Shepherd’s Salad
2 1/2 cups diced ripe vine or Roma tomatoes (about 4)
1 1/2 cups English cucumber, diced (1/2 cucumber)
3/4 cup green bell pepper, seeded and diced (1 small)
1/2 cup thinly sliced red onion, soaked in cold water for 5 minutes, drained and rinsed (1/2 small)
1/4 cup loosely packed coarsely chopped parsley
1 Tbsp chopped dill
2 Tbsp chopped mint
1 tsp sumac
2 Tbsp fresh lemon juice, or more to taste
1 Tbsp pomegranate molasses
4 Tbsp extra virgin olive oil
Salt to taste
Combine tomatoes, cucumber, green pepper, red onion, parsley, dill and mint in large bowl.
In a smaller bowl, whisk sumac, lemon juice, pomegranate molasses, olive oil and salt to taste.
Toss dressing with vegetables and refrigerate for 30 minutes.
After 30 minutes toss again, taste, and adjust seasonings as required.
Serves 6.