Seed Oil Free Turkish Shepherd's Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(18)

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 feels both refreshing and deeply satisfying. The dressing is nothing more than extra-virgin olive oil and fresh lemon juice — no industrial oils, no mystery emulsifiers, just clean fat and bright acidity doing exactly what they're supposed to do. A dusting of sumac adds a subtle tartness that makes the whole thing taste more complex than the ingredient list suggests. For anyone trying to cut out refined and processed seed oils, this kind of recipe is a genuine relief — every component is exactly what it says it is. Optional fresh mint folded in at the end takes it somewhere almost floral, and the instruction to serve immediately is worth following: the vegetables stay snappy and vibrant rather than going soft in their own juices. It's the kind of side dish that earns a permanent spot in your weeknight rotation.

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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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