Coconut Free Turkish Shepherd's Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(18)

This vibrant chopped salad is a staple of Turkish home cooking, and once you taste it, you'll understand why it shows up on tables at nearly every meal. Juicy ripe tomatoes, crisp cucumber, and sweet green bell pepper are diced small so every forkful delivers a little of everything. A bright dressing of extra-virgin olive oil and fresh lemon juice ties it all together, while a pinch of sumac adds that signature tangy, slightly fruity depth you just can't fake with a substitute. Fresh parsley and optional mint keep the whole bowl tasting clean and alive. The beauty here is in the simplicity — there's no cooking, no complicated technique, and every ingredient is exactly what it says it is. For anyone navigating coconut-free eating, this kind of recipe is a genuine relief because there's no risk of hidden coconut oil sneaking in through a dressing or a processed shortcut. Everything is straightforward and whole. Toss it together right before serving so the vegetables hold their crunch, and don't skip the step of tasting and adjusting — a little extra lemon or a touch more salt can take it from good to genuinely great.

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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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