Vegan 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 is as refreshing as it is colorful. The dressing is nothing more than 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. Everything here is 100% plants, so there's no need to swap or substitute a single ingredient to keep it fully animal-product free. A handful of fresh parsley and optional mint lift the flavors even further, making it taste like something you'd order at a seaside restaurant in Istanbul. The key is serving it right away so the vegetables hold their satisfying snap. It's the kind of side dish that quietly steals the show.
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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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