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
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
- 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.
- Combine Vegetables: Place all the prepared vegetables and herbs into a large mixing bowl, ensuring they are well distributed.
- 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.
- 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.
- Add Feta (Optional): Sprinkle crumbled feta cheese on top of the salad for a creamy and tangy contrast, if desired.
- Rest: Allow the salad to rest at room temperature for at least 15-20 minutes to let the flavors meld and develop fully.
- 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
