Pescatarian Turkish Shepherd's Salad
This bright, crunchy 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. Ripe tomatoes, cool cucumber, crisp green bell pepper, and sharp red onion come together in a bowl that practically vibrates with freshness. The dressing is beautifully simple — just good olive oil, fresh lemon juice, and a pinch of sumac, that tangy, ruby-red spice that gives the whole thing a subtle citrusy depth you won't get from anything else. A generous handful of flat-leaf parsley ties it all together, and a scatter of fresh mint at the end lifts it into something genuinely special. Every single ingredient here is naturally plant-forward, so there's nothing to swap or second-guess — it just works. Serve it immediately after tossing so the vegetables hold their satisfying snap, and don't be surprised if people go back for seconds before the main course even hits the table.
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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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