Çoban Salatası Recipe (Turkish Shepherd’s Salad)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 portion
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Calories
130 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Çoban Salatası Recipe (Turkish Shepherd’s Salad)
Description
The salad consists of finely chopped cucumbers (peeled and optionally deseeded), peeled and diced tomatoes, sliced green or bell peppers, and thinly sliced red onions. Flat-leaf parsley is added for an herbaceous note. The simple dressing of extra virgin olive oil, freshly squeezed lemon juice, and white wine or apple cider vinegar provides brightness and a touch of acidity, balanced with salt to taste.
The preparation focuses on maintaining vegetable crunch by chopping to bite-sized pieces but not overly fine to avoid mushiness. The salad has a refreshing texture mixing crisp and juicy elements with a light, citrusy dressing.
Çoban Salatası is best served freshly made to preserve its crunchy texture and vibrant flavors. It pairs well as a side for grilled meats like kebabs or with casseroles. Leftovers can be refrigerated in an airtight container for up to 24 hours, though the salad will lose some crispness.
Ingredients
- 3 cucumber peel and cut in small cubes, small
- 3 tomato peel and cut in small cubes
- 1 green pepper sliced, or ½ green bell pepper or 3 Padron peppers; Turkish green pepper preferred
- ½ red onion (finely sliced)
- 1 clove garlic (finely chopped)
- ½ cup flat-leaf parsley (finely chopped)
- 2 tablespoon extra virgin olive oil (adjust it to your taste)
- 2 tablespoon lemon juice adjust it to your taste, freshly squeezed
- 1 tablespoon white wine vinegar optional, adjust it to your taste, or apple cider vinegar
- ⅓ teaspoon salt (adjust it to your taste)
Instructions
- Peel and cut the cucumbers into small dice. If using large cucumbers, deseed them before dicing. Place them in a bowl.
- Chop the tomatoes the same size as the cucumbers and add them to the bowl. If you have the time, peel the tomatoes to make your salad even juicier.
- Slice the Turkish peppers and the red onion, and scatter them on top of the cucumbers and tomatoes.
- Sprinkle on some finely chopped parsley and drizzle with some olive oil.
- Lastly, pour the lemon juice and vinegar (if using) on and season your salad with some salt.
Notes
- Chop the vegetables finely but avoid making them too small to keep the salad crisp.
- Prepare the salad just before serving to prevent sogginess; leftovers keep up to 24 hours refrigerated.
- This salad is versatile and pairs well with kebabs, casseroles, or as a fresh side.
- Adjust olive oil, lemon juice, and vinegar to taste, remembering these dressings brighten the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portion
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 209mg | 9% |
| Potassium | 675mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1747IU | 35% |
| Vitamin C | 57mg | 63% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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