Çoban Salatası Recipe

5 from 9 votes

Çoban Salatası is a simple Turkish salad made with tomatoes, cucumbers, green peppers, red onion, parsley, olive oil, and lemon juice. It is ready in 10 minutes and goes well with kebabs, grilled meat, pide, lahmacun, rice dishes, and meze.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Vegan

Servings: portion

Calories: 130kcal

Author: Ayla Clulee

Ingredients

3 small cucumbers (peel and cut in small cubes)
3 tomatoes (peel and cut in small cubes)
1 Turkish green pepper, or ½ green bell pepper (sliced)
½ red onion (finely sliced)
1 clove garlic (finely chopped)
½ cup flat-leaf parsley (finely chopped)
2 tablespoon extra virgin olive oil (adjust it to your taste)
2 tablespoon freshly squeezed lemon juice (adjust it to your taste)
1 tablespoon white wine vinegar or apple cider vinegar (optional, adjust it to your taste)
⅓ teaspoon salt (adjust it to your taste)

US Customary - Metric

Instructions

Peel and cut the cucumbers into small dice. If using large cucumbers, deseed them before dicing. Place them in a bowl.
Chop the tomatoes the same size as the cucumbers and add them to the bowl. If you have the time, peel the tomatoes to make your salad even juicier.
Slice the Turkish peppers and the red onion, and scatter them on top of the cucumbers and tomatoes.
Sprinkle on some finely chopped parsley and drizzle with some olive oil.
Lastly, pour the lemon juice and vinegar (if using) on and season your salad with some salt.

Notes

Use ripe tomatoes for the best flavor.
Small Turkish or Persian cucumbers work best, but English cucumber is fine too.
Turkish green peppers are ideal, but green bell pepper, Romano pepper, or Padron peppers can be used instead.
Serve the salad soon after mixing so the vegetables stay fresh and crisp.
If making ahead, chop the vegetables and keep the dressing separate until serving.
Add sumac for a sharper flavor, especially if you are serving the salad with kebabs.
A little pomegranate molasses can be added for a sweeter, tangier dressing.
Leftovers can be kept in the refrigerator for up to 24 hours, but the salad will soften.

Nutrition