Turkish shepherdâs salad is a simple chopped tomato cucumber salad with parsley and lemon dressing. Itâs fresh, crisp, and ready in minutes for a light lunch or easy side dish.
For more tomato cucumber salads, try our Greek cucumber salad, tomato cucumber onion salad, and Italian panzanella.
Why you’ll love this chopped shepherd’s salad
Turkish shepherdâs salad, or çoban salatasÄą, is a simple chopped salad with tomatoes, cucumber, parsley, and lemon dressing, ready in minutes and full of fresh flavor đđĽđ
Louise and I just had it for lunch with warm pita, olives, and a little feta, and it was simple, satisfying, and easy to put together. Itâs the kind of fresh tomato cucumber salad we come back to often.
It reminds us of shirazi salad, tabbouleh, and Greek salad. All those Mediterranean classics that make vegetables feel exciting again. Crisp, juicy, and full of herbs.
This salad is light but filling, especially with the optional beans. Itâs naturally fiber-rich, fresh, and supports a balanced, Mediterranean-style way of eating đż.
P.S. Love Mediterranean bean salads? Try our Piyaz (Turkish white bean salad), Greek bean salad, or chickpea cucumber salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Tomatoes: ripe and juicy for the best flavor. Cherry tomatoes or Roma tomatoes both work well.
- Cucumber: adds crunch and freshness. Use English cucumber or peel and seed regular cucumbers if watery.
- Green pepper: mild and slightly sweet. Italian frying peppers are great, or use a small bell pepper.
- Red onion: adds sharpness and balance. Soak in cold water to mellow, or swap with shallots.
- Parsley: fresh and bright, a key ingredient in this cucumber tomato parsley salad. You can mix in a little dill or mint if you like.
- White beans (optional): make it more filling and turn it into a light meal. Chickpeas or lentils also work.
- Extra virgin olive oil: brings everything together. Use your best one for a true simple Mediterranean salad feel.
- Lemon juice: adds brightness and balance. You can use red wine vinegar for a slightly different twist.
- Lemon zest: boosts fresh citrus flavor. Substitute a pinch of sumac for a more traditional touch in this turkish salad with lemon dressing.
How to Make Turkish Salad
Step 1: Chop the Vegetables
Chop the tomatoes, cucumber, and green pepper into small, similar-size pieces so the salad is easy to eat.
If the cucumber has large seeds, cut it in half and scoop out the core before chopping.
Finely chop the parsley and red onion.
Step 2: Make the Salad
Add all the ingredients to a large bowl, including the white beans if using.
If you prefer a milder onion, soak it in cold water for 5 minutes, then drain before adding.
Add extra virgin olive oil, lemon juice, lemon zest or sumac, salt, and black pepper. Mix well until everything is evenly coated.
Step 3: Rest and Serve
Let the salad sit for 10 minutes so the flavors come together.
Taste and adjust salt or lemon if needed. Serve with pita, feta, and olives on the side.
Tips
- Chop the vegetables evenly: small, similar pieces make the salad easier to eat and better balanced in every bite.
- Use ripe tomatoes: they bring most of the flavor, so choose ones that are sweet and juicy.
- Remove watery cucumber seeds: if the center is very seedy, scoop it out to keep the salad crisp.
- Use good olive oil: a flavorful extra virgin olive oil makes a noticeable difference.
- Add the dressing just before serving: this keeps the vegetables fresh and not too watery. The salad only need 10 minutes resting time.
- Taste and adjust: a little more salt or lemon juice at the end can really lift the salad.
- Make it a meal: add the beans like we do and serve feta, olives, and pita on the side so everyone can customize their plate.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 2 days. The vegetables will release some liquid, so give it a quick stir before serving.
Yes, you can make it a few hours ahead. For the best texture, add the dressing closer to serving time so the vegetables stay crisp.
Yes, white beans, chickpeas, or even lentils work well. They turn this into a more filling easy chopped vegetable salad.
You can use red wine vinegar for a slightly different flavor. It still keeps that bright, fresh taste typical of a Mediterranean tomato cucumber salad.
Parsley is traditional and adds freshness, but you can reduce the amount or mix in a little dill if you prefer a different herb flavor.
More Mediterranean Salads to Try
- Greek pasta salad
- Mediterranean salad
- Chopped lentil salad
- Mediterranean couscous salad
- Greek orzo salad
- Mediterranean bulgur salad
- Quinoa tabbouleh
- Fattoush
If you try this Turkish Shepherd’s Salad Recipe please leave a đ star rating and let us know how it turned out in the commentsâwe love hearing from you.
Turkish Shepherdâs Salad
Video
Ingredients
- 2 cups tomatoes ripe, chopped (about 3â4 medium)
- 2 cups cucumber seeded and peeled if skin is thick, chopped (about 1 large)
- 1 cup green pepper chopped, Italian frying pepper or green bell pepper
- ½ red onion thinly sliced, soaked in water for 10 minutes if too strong
- 1 can white beans 15 oz / 400 g can, optional, rinsed, choose cannellini, butter beans, or other
- 1 cup fresh parsley finely chopped, Italian flat-leaf variety if available
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest or sumac if available (more authentic)
- ½ teaspoon salt plus black pepper, adjust to taste
Instructions
- Chop 2 cups tomatoes, 2 cups cucumber , and 1 cup green pepper into small, similar-size pieces so the salad is easy to eat.If the cucumber has large seeds, cut it in half and scoop out the core before chopping.Finely chop 1 cup fresh parsley and thinly slice ½ red onion.
- Add all the ingredients to a large bowl, including 1 can white beans if using (rinsed).Add 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest (or sumac), ½ teaspoon salt, and black pepper. Mix well until evenly coated.Let the salad sit for 10 minutes so the flavors come together.
- Taste and adjust salt or lemon if needed. Serve with pita, feta, and olives on the side.
Notes
- Tomatoes â cherry tomatoes, Roma tomatoes
- Cucumber â English cucumber, peeled and seeded regular cucumber
- Green pepper â Italian frying pepper, small bell pepper
- Red onion â shallots, or soak onion to mellow flavor
- Parsley â mix with dill, or use less for a milder taste
- White beans (optional) â chickpeas, lentils
- Extra virgin olive oil â any good-quality olive oil
- Lemon juiceâ red wine vinegar
- Lemon zest â pinch of sumac
- Chop evenly â small pieces = better texture and flavor in every bite
- Use ripe tomatoes â they make the salad taste sweet and fresh
- Scoop out cucumber seeds â keeps the salad crisp, less watery
- Use good olive oil â it really makes a difference
- Dress close to serving â 10 minutes rest is enough
- Taste before serving â adjust salt and lemon if needed
- Make it a meal â add beans, serve with feta, olives, and pita
- Storage â keep in the fridge up to 2 days, stir before serving
Nutrition
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