Capsaicin Free Turkish Shepherd's Salad
This bright, refreshing salad is a staple of Turkish home cooking, and once you taste it, it's easy to understand why. Juicy ripe tomatoes, crisp cucumber, and finely diced red onion come together in a bowl that feels both light and deeply satisfying. The dressing is nothing more than good olive oil and fresh lemon juice, with a pinch of sumac adding a subtle, fruity tang that makes the whole thing sing. Green bell pepper steps in where hot peppers might otherwise appear, delivering that familiar crunch and fresh vegetal flavor without any heat — making this a genuinely safe and delicious choice for anyone avoiding capsaicin. A handful of flat-leaf parsley and optional fresh mint keep things vibrant and herbaceous. Toss it together right before serving so every bite stays crisp and the vegetables hold their texture. It works beautifully alongside grilled meats, stuffed into a pita, or simply on its own as a clean, colorful starter.
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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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