Turkish Shepherd’s Salad Recipe: Çoban Salatası

How to Make Turkish Shepherd’s Salad

Serves 4-6


  • 4 large tomatoes, peeled, seeded and coarsely chopped (2 ½ cups)
  • 2 large cucumbers, peeled, seeded, and coarsely chopped (1 ½ cups)
  • 2 medium Italian green peppers, seeded and coarsely chopped ( ¾ cup)
  • 1 small red onion, diced ( ½ cup)
  • ¼ cup coarsely chopped fresh Italian parsley leaves 6 radishes, thinly sliced (optional)
  • 1 tablespoon coarsely chopped fresh dill (optional)
  • 1 tablespoon coarsely chopped fresh mint leaves (optional)
  • 2 teaspoons ground sumac (optional)
  • 2 teaspoons Turkish red pepper or ground red pepper (optional)
  • Salt
  • 1/3 cup extra-virgin olive oil
  • ¼ cup lemon juice
  • Romaine lettuce
  • Assorted olives
  • Toasted pita bread


Place the tomatoes, cucumbers, peppers, onion, and parsley in a bowl. Add the radishes, dill, mint, sumac, and Turkish red pepper, if you’re using them. Season with salt. Add the oil and lemon juice and toss well. Cover the bowl and refrigerate for at least 30 minutes. Arrange the mixture on a bed of romaine lettuce and serve chilled with olives and toasted pita bread.