Turkish Shepherds Salad (Printable)
Bright Turkish salad of tomatoes, cucumbers, herbs and lemon-olive dressing, fresh, zesty side for grilled fare.
# What You'll Need:
→ Vegetables
01 - 3 medium ripe tomatoes, diced
02 - 2 Persian cucumbers or 1 English cucumber, diced
03 - 1 small red onion, finely chopped
04 - 1 green bell pepper, diced
05 - 1/2 cup fresh flat-leaf parsley, finely chopped
06 - 2 tablespoons fresh mint, finely chopped (optional)
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 1/2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon red wine vinegar (optional)
10 - 1/2 teaspoon sea salt, or more to taste
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - 1/3 cup crumbled feta cheese
13 - 6 to 8 pitted Kalamata olives
# Directions:
01 - Add diced tomatoes, cucumbers, red onion, green bell pepper, parsley, and mint (if using) to a large mixing bowl.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar (if using), sea salt, and black pepper until the mixture is well emulsified.
03 - Pour the dressing over the vegetables. Gently toss everything to evenly coat.
04 - Taste and adjust the seasoning, adding more salt or lemon juice as needed.
05 - Transfer the salad to a serving platter. Garnish with crumbled feta and Kalamata olives if desired, then serve immediately.
# Expert Tips:
01 -
- It comes together in minutes yet impresses with flavors that seem to multiply with every bite.
- Any meal feels brighter when this salad lands on the table with its bold colors and zesty freshness.
02 -
- Once I overdressed the salad and lost some of that fresh bite—add the dressing gradually.
- Letting the vegetables sit with salt for a few minutes draws out amazing flavors, but don't leave them too long or they'll go limp.
03 -
- A sharp knife makes all the difference—dull blades crush delicate herbs and tomatoes.
- Keep your lemons at room temperature and roll them on the counter for the juiciest squeeze.