Turkish Shepherd Salad: A Refreshing & Authentic Recipe

Introduction

Turkish Shepherd Salad is a vibrant and refreshing dish perfect for warm days or as a light side. Bursting with fresh vegetables and herbs, it’s a simple recipe that brings authentic Mediterranean flavors to your table.

Ingredients

• 1 large ripe tomato, diced
• 1 large cucumber, peeled, seeded, and diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup crumbled feta cheese (optional, but highly recommended!)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: 1-2 green chili peppers, finely chopped (for a little heat!)

Instructions

1. Step 1: Prepare the vegetables by dicing the tomato, cucumber, green and red bell peppers. Thinly slice the red onion and finely chop the parsley and mint. If using green chili peppers, finely chop these as well.
2. Step 2: Combine all the prepared vegetables and herbs in a large mixing bowl.
3. Step 3: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
4. Step 4: Pour the dressing over the vegetables and gently toss to coat everything evenly.
5. Step 5: If desired, crumble the feta cheese over the salad and mix lightly.
6. Step 6: Allow the salad to rest for 15-20 minutes so the flavors can meld together beautifully.
7. Step 7: Serve the salad at room temperature as a refreshing side dish, a light lunch, or with some crusty bread.

Tips & Variations

• For extra crunch, add a handful of toasted pine nuts or walnuts before serving.
• Use freshly squeezed lemon juice for the brightest flavor.
• Substitute feta with goat cheese or omit cheese for a vegan option.
• Add olives for a salty twist that pairs well with the fresh vegetables.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid over time, so stir gently before serving. It’s best enjoyed fresh or at room temperature after a short rest. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad ahead of time and let it rest in the fridge for a couple of hours to allow the flavors to meld. However, it’s best not to add the feta cheese until just before serving to keep it fresh.

Is this salad suitable for vegans?

Absolutely! Simply omit the feta cheese or replace it with a vegan-friendly cheese alternative.

Turkish Shepherd Salad: A Refreshing & Authentic Recipe

---

★★★★★

5 from 65 reviews

• Author: Naomi
• Total Time: 15 minutes plus 15-20 minutes resting
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Turkish Shepherd Salad is a vibrant and refreshing authentic recipe featuring diced fresh vegetables, fragrant herbs, and a tangy lemon-olive oil dressing. Perfect as a light lunch or side dish, it balances crisp textures and bright flavors, enhanced with optional feta cheese for a creamy touch.

---

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 large ripe tomato, diced
• 1 large cucumber, peeled, seeded, and diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• Optional: 1-2 green chili peppers, finely chopped

Dressing and Toppings

• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup crumbled feta cheese (optional)

---

Instructions

1. Prepare the Vegetables: Dice the tomato, cucumber, green and red bell peppers, and thinly slice the red onion. Finely chop the fresh parsley and mint. If using green chili peppers for some heat, finely chop them as well.
2. Combine Vegetables: Place all the prepared vegetables and herbs into a large mixing bowl, ensuring they are well distributed.
3. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until combined and emulsified.
4. Dress the Salad: Pour the prepared dressing evenly over the vegetables. Gently toss the salad to coat all ingredients without bruising the delicate herbs and vegetables.
5. Add Feta (Optional): Sprinkle crumbled feta cheese on top of the salad for a creamy and tangy contrast, if desired.
6. Rest: Allow the salad to rest at room temperature for at least 15-20 minutes to let the flavors meld and develop fully.
7. Serve: Serve the salad at room temperature as a refreshing side dish, light lunch, or alongside fresh bread for a complete meal.

Notes

• For a spicier version, increase the amount of chopped green chili peppers according to your taste.
• Peeling and seeding cucumbers and bell peppers reduces excess moisture and bitterness.
• This salad is best served fresh but can be refrigerated for up to 1 day; toss gently before serving.
• Omit feta cheese to keep the salad vegetarian and lower in fat.
• Adjust salt and lemon juice levels as per your preference for tanginess and seasoning.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Turkish

Keywords: Turkish salad, shepherd salad, fresh vegetable salad, feta cheese, Mediterranean salad, light lunch, side dish, vegetarian salad