Mediterranean Diet Friendly Turkish Shepherd's Salad
This vibrant chopped salad is everything a warm-weather table needs — juicy ripe tomatoes, cool cucumber, crisp bell pepper, and sharp red onion all tumbling together in one bright, colorful bowl. A generous drizzle of extra-virgin olive oil and fresh lemon juice ties it all together, while a pinch of sumac adds that subtle, tangy depth that makes this dish feel distinctly special. Fresh parsley and optional mint keep the whole thing tasting clean and alive, the way a great salad should. It comes together in minutes with nothing more than a knife, a bowl, and a good toss — no cooking required. This kind of recipe is practically a blueprint for the Mediterranean way of eating: whole vegetables, quality olive oil, and bold flavors from herbs and citrus rather than heavy dressings or processed ingredients. Serve it immediately so every bite stays crisp and the vegetables hold their texture. It works beautifully alongside grilled fish, roasted chicken, or simply scooped up with warm flatbread.
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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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