Turkish Shepherd's Tomato Cucumber Salad
User Reviews
5
Turkish Shepherd's Tomato Cucumber Salad
Description
This salad is made by carefully seeding and dicing Roma tomatoes to remove excess moisture and bitterness, then combining them with similarly diced cucumbers, white onion, and colorful bell pepper. The vegetables are salted and gently stirred to begin releasing their flavors. Drizzling extra virgin olive oil and fresh lemon juice coats the vegetables, adding richness and acidity. Black pepper and finely chopped flat-leaf parsley provide subtle seasoning and herbaceous brightness. Allowing the salad to rest for 15 to 20 minutes before serving helps the flavors meld and the textures soften slightly.
The salad’s fresh ingredients result in a crisp and juicy texture with a balanced taste of tart lemon, savory olive oil, and mild herbs. This dish exemplifies straightforward preparation to highlight the quality of fresh produce.
It can serve as a refreshing accompaniment to grilled dishes or as a light standalone salad. The recipe’s simplicity lends itself to easy adaptation and frequent use in seasonal menus.
Following the detailed preparation steps for the tomatoes ensures an optimal texture and flavor balance. The recipe is adapted from a traditional Turkish cookery source.
Ingredients
- 6 Roma tomato seeded and diced
- 5-6 cucumber chopped into ½-inch dice, medium Persian or 1 large English, diced
- 1 white onion chopped into ½-inch dice, medium
- 1 bell pepper chopped into ½-inch dice, yellow or orange
- 1 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice more to taste, fresh
- ¼ teaspoon black pepper
- ¼ cup flat-leaf parsley finely chopped
Instructions
- Cut tomatoes in half through the stem end. Cut each half in half. Starting at the opposite end of the stem, cut the seeds and inner pulp out of each tomato quarter and discard or save for another use. Chop tomatoes into ½-inch dice.
- Combine chopped tomatoes, cucumbers, onions and peppers in a medium bowl. Sprinkle kosher salt over the top and stir.
- Drizzle the olive oil over the veggies and stir gently but well to coat everything with the oil.
- Drizzle the lemon juice over the top and sprinkle with the pepper and the parsley. Again, stir gently but thoroughly to combine. Taste and season, if needed with more salt and pepper and/or lemon juice. Allow to sit for 15-20 minutes before serving to allow flavors to meld.
Notes
- Removing tomato seeds and inner pulp reduces moisture and bitterness for better texture.
- Allow the salad to rest 15–20 minutes before serving to let flavors meld.
- This salad pairs well as a fresh side dish or light meal accompaniment.
- The recipe is adapted from a traditional Turkish cooking source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 396mg | 17% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 45mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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