Dairy Free Turkish Shepherd's Salad
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 morning, noon, and night. Juicy ripe tomatoes, cool cucumber, crisp green bell pepper, and sharp red onion come together in a bowl that's as refreshing as it is colorful. A generous drizzle of extra-virgin olive oil and fresh lemon juice does all the heavy lifting in the dressing, while a pinch of sumac adds that distinctive tangy, slightly floral note that makes this salad taste unmistakably Middle Eastern. Everything here is naturally plant-based, so there's no swapping or substituting required — just clean, whole ingredients that happen to be completely free of dairy from the start. Fresh parsley and optional mint keep the flavors bright and herbaceous right up until the moment you serve it. Toss it together just before eating so the vegetables hold their satisfying crunch, and don't be surprised if the bowl is empty before anything else hits the table.
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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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