Lunch · 15 min · turkish

Shepherd’s Salad (Coban Salatasi)

Weeknight-friendly Turkish cooking: Shepherd’s Salad (Coban Salatasi) comes together in 15 minutes with tomatoes, cucumber, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 3 Tomatoes
• 2 Cucumber
• 1 Bell pepper
• 0.5 Red onion
• 0.5 cup Parsley
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Salt

Steps

1. Chop everything into small, even dice — about the size of a hazelnut. The fine chop is what makes this a shepherd’s salad and not just chopped vegetables; every spoonful should have a bit of everything.
2. Toss the vegetables with the chopped parsley in a wide bowl.
3. Whisk the olive oil, lemon juice, and salt and pour over. Toss well and taste — in high summer the tomatoes need almost no dressing, in winter they need more lemon.
4. Let the salad sit 5 minutes so the salt draws the tomato juices out into a light dressing of their own.
5. Serve immediately, with the juices pooling at the bottom of the bowl. That pink, lemony liquor at the end is the cook’s reward — soak it up with bread.

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