Rye Free Turkish Shepherd's Salad

Total time15 min

Prep time15 min

Cook time0 min

This bright, herb-flecked salad is a staple of Turkish tables for good reason — every bite delivers juicy tomato, cool cucumber, and crisp bell pepper in a tangy lemon and olive oil dressing that feels impossibly fresh. The sumac is the secret weapon here, adding a citrusy, slightly earthy depth that takes the whole bowl to another level. Everything is naturally grain-free and built entirely from vegetables, fresh herbs, and pantry staples, so there's nothing to second-guess when it comes to avoiding rye or any other grain. It comes together in minutes with nothing more than a knife and a mixing bowl, making it one of the easiest ways to put something genuinely delicious on the table. Serve it immediately to keep the vegetables crisp and vibrant — though honestly, it rarely lasts long enough to go soggy anyway.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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