Emulsifier Free Turkish Shepherd's Salad
Bright, crunchy, and bursting with fresh flavor, this classic Turkish salad is the kind of dish that makes you want to eat more vegetables. Ripe tomatoes, crisp cucumber, green bell pepper, and red onion are tossed together in a simple dressing of extra-virgin olive oil and fresh lemon juice — no processed shortcuts, no mystery additives. That matters more than you might think, because so many bottled dressings and store-bought salads rely on emulsifiers to hold their texture together, making them off-limits if you're keeping your plate clean. Here, the dressing is just two ingredients, and it coats every piece of vegetable beautifully on its own. A sprinkle of sumac brings a subtle tartness that ties the whole bowl together, while fresh parsley and optional mint keep things lively and aromatic. It comes together in minutes and is best served right away so everything stays perfectly crisp. Whether it's a side dish or a light standalone meal, this is effortless, wholesome eating at its most satisfying.
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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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