Fresh-Pressed Olive Oil Club

Turkish Shepherd’s Salad (Çoban Salatasi)

Turkish Shepard's Salad (Çoban Salatasi)

If you find dicing vegetables and chopping herbs relaxing, you’ll enjoy making this healthful salad. It makes a great accompaniment to grilled meats. Find sumac and Aleppo pepper online or at well-stocked spice stores.


  • 1 pound ripe tomatoes, cored and diced
  • 1 European (English) or 4 Persian cucumbers, diced
  • 1 green or red pepper, stemmed, seeded, and diced
  • 1/2 small red onion, sliced, soaked in cold water for 5 minutes, then drained
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1 tablespoon chopped dill
  • 2 tablespoons chopped mint
  • 1 teaspoon sumac or lemon zest
  • 1/2 to 1 teaspoon Aleppo pepper or hot red pepper flakes
  • Coarse salt (kosher or sea), to taste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 to 1/2 cup feta, crumbled
  • Pitted and chopped black olives, for garnish (optional)
  • Romaine lettuce leaves and/or pita, for serving (optional)


Step 1

Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes, toss together, taste, and adjust the seasonings. Garnish with olives, if using, and serve with pita and romaine lettuce, if desired.

Serves 6 — Recipe adapted from Little Foods of the Mediterranean by Clifford A. Wright