Vegetarian Turkish Shepherd's Salad
This bright, crunchy salad is everything a summer table needs — juicy ripe tomatoes, cool cucumber, crisp bell pepper, and sharp red onion all tossed together in a bowl that practically glows. The dressing is nothing more than good olive oil, fresh lemon juice, and a pinch of sumac, yet somehow the result tastes like it took serious effort. Sumac brings a tangy, almost floral depth that you won't get from any other spice, and it's what makes this salad feel distinctly special rather than just another chopped veggie situation. A generous handful of flat-leaf parsley keeps things fresh and herbaceous, and if you fold in the optional mint at the end, the whole dish lifts into something truly vibrant. Because every ingredient here is whole, plant-based, and straightforward, there's zero guesswork about what's in your bowl — no hidden animal products, no processed fillers, just honest produce at its best. Serve it immediately so the vegetables hold their satisfying snap, and don't be surprised when people go back for seconds before the main course even hits the table.
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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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