Red Meat Allergy Friendly Turkish Shepherd's Salad
Bright, crunchy, and bursting with Mediterranean flavor, this classic chopped salad is exactly the kind of dish that earns a permanent spot in your weekly rotation. Juicy tomatoes, cool cucumber, crisp bell pepper, and sharp red onion come together in a bowl that practically glows with color. A generous drizzle of extra-virgin olive oil and fresh lemon juice keeps the dressing clean and vibrant, while a pinch of sumac adds that signature tangy, slightly floral note that makes this salad unmistakably Turkish. Fresh parsley and optional mint round everything out with an herby lift that feels both rustic and refreshing. For anyone navigating a red meat allergy, this recipe is a completely natural fit — every single ingredient is plant-based, so there's nothing to swap, skip, or second-guess. No hidden proteins, no cross-contamination concerns from shared cooking surfaces, just honest vegetables and pantry staples doing their thing. It comes together in minutes with nothing more than a knife and a mixing bowl, making it an effortless side for grilled chicken, fish, or a spread of mezze. Serve it immediately to keep that satisfying crunch intact.
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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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