Mushroom Free Turkish Shepherd's Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(18)

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 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 like the real thing. Red onion brings a gentle bite, and a handful of flat-leaf parsley keeps it fresh and herbaceous from start to finish. The whole thing comes together in minutes with nothing more than a knife and a mixing bowl — no cooking required. Because every ingredient here is a straightforward whole vegetable or pantry staple, there's zero guesswork about hidden fungi sneaking in through a sauce or seasoning blend. Serve it immediately so the vegetables hold their satisfying crunch alongside grilled meats, warm flatbread, or honestly just on its own.

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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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