Mustard 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, cool cucumber, crisp green bell pepper, and sharp red onion come together in a bowl that's as refreshing as it is colorful. A generous handful of flat-leaf parsley and a squeeze of fresh lemon juice keep things bright, while a pinch of sumac adds that distinctive tangy, slightly floral note that sets this salad apart from anything you'd find in a standard Western repertoire. The whole thing comes together in minutes with nothing more than a knife and a bowl — no cooking, no fuss. For anyone navigating a mustard sensitivity, this recipe is naturally in the clear: the dressing is simply olive oil, lemon juice, and spices, with zero need for store-bought condiments that so often sneak mustard into the ingredient list. Fold in the optional fresh mint right before serving to keep the vegetables crisp and the flavors lively.

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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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