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–+ servings
Chopped shepherd's salad on platter with parsley and lemon, bright natural light on marble.

Turkish Shepherd’s Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cups (300 g) tomatoes ripe, chopped (about 3–4 medium)
  • 2 cups (300 g) cucumber seeded and peeled if skin is thick, chopped (about 1 large)
  • 1 cup (130 g) 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 (g) 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

  • 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.
    Step 1 Chopping vegetables on cutting board.
  • 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.
    Step 2 Chopped vegetables mixed in a bowl with olive oil and lemon dressing.
  • Taste and adjust salt or lemon if needed. Serve with pita, feta, and olives on the side.
    Step 3 Turkish shepherd’s salad served with pita feta and olives on marble table.
Substitutions
  • Tomatoes → cherry tomatoes, Roma tomatoes
  • Cucumber → English cucumber, peeled and seeded regular cucumber
  • Green pepper → Italian frying pepper, small bell pepper
  • Red onion → shallots, or soak onion to mellow flavor
  • Parsley → mix with dill, or use less for a milder taste
  • White beans (optional) → chickpeas, lentils
  • Extra virgin olive oil → any good-quality olive oil
  • Lemon juice→ red wine vinegar
  • Lemon zest → pinch of sumac
 
Tips
  • Chop evenly → small pieces = better texture and flavor in every bite
  • Use ripe tomatoes → they make the salad taste sweet and fresh
  • Scoop out cucumber seeds → keeps the salad crisp, less watery
  • Use good olive oil → it really makes a difference
  • Dress close to serving → 10 minutes rest is enough
  • Taste before serving → adjust salt and lemon if needed
  • Make it a meal → add beans, serve with feta, olives, and pita
  • Storage → keep in the fridge up to 2 days, stir before serving
 
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