Low Iodine Turkish Shepherd's Salad
Fresh, vibrant, and built entirely from vegetables and pantry staples, this chopped salad is exactly the kind of dish that makes eating well feel effortless. Every ingredient here — ripe tomatoes, crisp cucumber, green bell pepper, red onion, and a bright lemon-olive oil dressing — is naturally free of iodine-rich foods like seafood, dairy, and iodized salt, so you can enjoy it without second-guessing a single bite. The key is using non-iodized salt, which is a simple swap that keeps the seasoning on point while staying within low-iodine guidelines. A pinch of sumac adds a tangy, citrusy depth that makes this salad taste far more complex than the short ingredient list suggests. Fresh parsley and optional mint bring a herby lift that ties everything together beautifully. Toss it right before serving so the vegetables hold their satisfying crunch, and don't be surprised if it disappears fast — this one is genuinely hard to stop eating.
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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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