Fish 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 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 at once. A bright, simple dressing of extra-virgin olive oil and fresh lemon juice ties it all together, while a pinch of sumac adds that distinctive tangy, slightly floral note that makes this salad taste unmistakably its own. Red onion and flat-leaf parsley bring a fresh, herby punch, and a handful of mint stirred in at the end takes it somewhere even more aromatic. Everything here is straight from the produce aisle and pantry — no hidden sauces, no processed shortcuts, just clean whole ingredients that happen to be completely free of seafood and fish by nature. It comes together in minutes and is best served right away so the vegetables hold their satisfying crunch. Pair it alongside grilled meats, stuff it into warm flatbread, or eat it straight from the bowl — it honestly works every way.
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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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