Anti Inflammatory Turkish Shepherd's Salad
This vibrant chopped salad is everything a warm-weather side dish should be — bright, crunchy, and bursting with fresh flavor from ripe tomatoes, cool cucumber, and crisp green bell pepper. The real star of the dressing is sumac, a tangy, ruby-red spice with well-documented antioxidant properties that also happens to make the whole bowl taste like it came from a proper Turkish kitchen. Extra-virgin olive oil and fresh lemon juice keep the dressing clean and simple, leaning on ingredients that actively support a low-inflammation lifestyle rather than working against it. Red onion and flat-leaf parsley add a peppery bite and a hit of plant-based goodness, while optional fresh mint lifts everything with a cool, herby finish. The whole thing comes together in minutes with nothing more than a knife and a mixing bowl — no cooking, no complicated technique, just good ingredients treated well. It serves four and is best eaten right away so the vegetables hold their satisfying crunch.
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Learn more →Ingredients
4 servings
- 4 medium ripe tomatoes, seeded and cut into ¼-inch dice
- 2 persian cucumbers (or 1 english cucumber), cut into ¼-inch dice
- 1 green bell pepper, seeded and cut into ¼-inch dice
- ½ small red onion, finely diced
- ½ cup fresh flat-leaf parsley, roughly chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp sumac
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 tbsp fresh mint leaves, roughly chopped (optional)
Instructions
- 1
Combine the diced tomatoes, cucumber, green bell pepper, red onion, and parsley in a large mixing bowl.
- 2
Drizzle the olive oil and lemon juice over the vegetables, then sprinkle with the sumac, salt, and black pepper.
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