Simple Turkish Shepherd’s Salad with Herbs Recipe

Introduction

This Simple Turkish Shepherd’s Salad is a fresh and vibrant dish packed with herbs and bright flavors. Perfect for a light lunch or a side, it combines crisp vegetables with tangy lemon and aromatic spices.

Ingredients

• 1 medium shallot, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• Kosher salt, to taste
• 1 pound tomatoes, chopped
• 1 large English cucumber, diced (about ¾ pound)
• 1 Anaheim or green bell pepper, seeded and diced
• ½ cup chopped parsley
• 3 tablespoons chopped mint
• 2 tablespoons chopped dill
• 1 ½ teaspoons sumac
• 1 teaspoon Urfa pepper
• ½ cup crumbled feta cheese
• Whole-wheat naan or pita, for serving
• Olives, for garnish
• Bibb lettuce, for serving

Instructions

1. Step 1: Place the sliced shallot in a medium bowl and cover with cold water. Set aside to mellow out while you prepare the other ingredients.
2. Step 2: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, and kosher salt until well combined.
3. Step 3: Add the chopped tomatoes, diced cucumber, diced bell pepper, parsley, mint, dill, sumac, and Urfa pepper to the bowl. Drain the shallots and add them as well. Toss everything gently to combine.
4. Step 4: Fold in the crumbled feta cheese carefully to avoid breaking it up too much. Taste and adjust seasoning with additional salt or lemon juice as needed.
5. Step 5: Serve the salad alongside whole-wheat naan or pita, with olives and Bibb lettuce on the side for a complete meal.

Tips & Variations

• For a spicier version, sprinkle a little extra Urfa pepper or add finely chopped fresh chili.
• Replace feta with a vegan cheese alternative to make the salad dairy-free.
• Use fresh oregano instead of dill for a slightly different herb profile.
• Chill the salad for 30 minutes before serving to let the flavors meld.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid over time; toss the salad gently before serving again. The salad tastes best fresh but can be reheated briefly if adding to warm dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate. It allows the flavors to develop, but avoid adding feta until just before serving if you want it to stay firmer.

What can I substitute for Urfa pepper if I don’t have it?

If Urfa pepper isn’t available, you can use smoked paprika or a mild chili powder as a close alternative to maintain the smoky, slightly fruity heat.

Simple Turkish Shepherd’s Salad with Herbs Recipe

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★★★★★

4.4 from 132 reviews

This Simple Turkish Shepherd’s Salad is a fresh, vibrant mix of chopped tomatoes, cucumbers, herbs, and tangy feta cheese, dressed with lemon juice and extra-virgin olive oil. Enhanced with aromatic spices like sumac and Urfa pepper, this salad offers a refreshing and colorful Mediterranean side dish perfect for warm weather meals or light lunches.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Turkish/Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium shallot, thinly sliced
• 1 pound tomatoes, chopped
• 1 large English cucumber, diced (¾ pound)
• 1 Anaheim or green bell pepper, seeded and diced
• ½ cup chopped parsley
• 3 tablespoons chopped mint
• 2 tablespoons chopped dill

Dressing and Seasonings

• 3 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• Kosher salt, to taste
• 1 ½ teaspoons sumac
• 1 teaspoon Urfa pepper

Additional

• ½ cup crumbled feta cheese
• Whole-wheat naan or pita, for serving
• Olives, for serving
• Bibb lettuce, for serving

Instructions

1. Prepare the shallots: Add the thinly sliced shallot to a medium bowl and cover it with cold water. Let it soak while you prepare the other ingredients to reduce sharpness.
2. Make the dressing: In a large bowl, whisk together the extra-virgin olive oil, 3 tablespoons of lemon juice, the lemon zest, and 1 teaspoon of kosher salt until emulsified and well combined.
3. Combine vegetables and herbs: Drain the shallots from the cold water and add them to the large bowl along with the chopped tomatoes, diced cucumber, diced green bell pepper, parsley, mint, dill, sumac, and Urfa pepper. Toss everything gently to evenly coat with the dressing and spices.
4. Add feta and adjust seasoning: Sprinkle the crumbled feta cheese over the salad and toss gently again to combine, being careful not to break up the cheese chunks. Taste the salad and season with additional salt and lemon juice as needed.
5. Serve: Serve the salad chilled or at room temperature alongside whole-wheat naan or pita bread, olives, and Bibb lettuce for a complete, refreshing meal or side dish.

Notes

• Soaking shallots in cold water mellows their pungent flavor, making the salad more balanced.
• Sumac adds a tangy, citrusy flavor that enhances the freshness of this salad.
• Urfa pepper provides a subtle smoky heat, but you can substitute with smoked paprika if unavailable.
• For a vegan version, simply omit the feta cheese.
• Best served fresh but can be refrigerated for up to 1 day.

Keywords: Turkish shepherd’s salad, Turkish salad, Mediterranean salad, fresh herbs salad, no-cook salad, summer salad, feta salad