Umami Recipes
Umami Recipes

Keto Recipes

Çoban Salatası (Turkish Shepherd's Salad)

4 servings


15 minutes

total time


2 large tomatoes (preferably vine-ripened)

2 cucumbers (firm)

1 green bell pepper

Optional: 1 small red onion (chopped)

1 tablespoon chopped parsley, plus extra for garnish

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar or fresh lemon juice

Salt, to taste

Freshly ground black pepper, to taste


Wash and pat dry the vegetables. With a sharp paring knife, skin the tomatoes then dice them into cubes, being careful not to crush the flesh.

Remove the stems and seeds from the pepper and peel the cucumbers and red onion, if using. Dice all of the vegetables into cubes about the same size as the tomatoes.

Put all the diced vegetables in a serving bowl, add the chopped parsley, and toss gently with your fingers.

In an empty jar or covered container, combine the oil, lemon juice, salt, and pepper and shake well. Pour the mixture over the salad and toss gently.

Top the salad with more chopped parsley.

Let the salad rest a few minutes before serving. Enjoy with pita or crusty bread for soaking up the dressing.


Yoghurt topping:

3 tbsp Greek yoghurt (plain)

4 tbsp milk

1 garlic clove (minced)

Whisk together all the yoghurt topping ingredients until smooth.

Spoon some on top of the salad and top with Aleppo pepper and additional Sumac.


Additional herbs to add:





Serving Size



221 kcal

Total Fat

19 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat



17 mg


387 mg

Total Carbohydrate

11 g

Dietary Fiber

2 g

Total Sugars

6 g


5 g

4 servings


15 minutes

total time
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