Shellfish Free Turkish Shepherd's Salad
This bright, herb-flecked salad is the kind of dish that makes you want to eat with your hands and soak up every last drop of dressing with warm bread. Juicy ripe tomatoes, crisp cucumber, and sweet green bell pepper are diced small so every forkful hits all the flavors at once. A generous handful of flat-leaf parsley and an optional scatter of fresh mint keep things lively and aromatic. 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 bowl a subtle citrusy depth you won't get from anything else. Because this salad is built entirely from fresh vegetables and pantry staples, there's zero concern about hidden seafood-derived ingredients sneaking in through sauces or pre-made dressings. It comes together in minutes with nothing more than a knife and a bowl, making it an effortless side for weeknight dinners or a crowd-pleasing addition to any spread. 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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