Turkish cuisine · Salads & Mezze

Shepherd's Salad

Tomatoes, cucumber, onion and pointed peppers finely diced and tossed with olive oil, lemon and sumac.

Ingredients · for 4 servings

• 4 ripe tomatoes
• 1 cucumber
• 1 onion
• 2 green pointed peppers
• 1/2 bunch parsley
• 4 tbsp olive oil
• 1 lemon
• 1 tsp sumac
• Salt

Instructions

1. Wash the tomatoes, cucumber and pointed peppers and cut into even 1 cm cubes — the uniform size is what makes this salad.
2. Finely dice the onion, knead it with 1 tsp salt, and rinse briefly under cold water so it loses its sharpness.
3. Finely chop the parsley, discarding the coarse stems.
4. Toss everything together gently in a bowl and season with olive oil, the lemon juice and salt.
5. Sprinkle the sumac on top and let the salad rest for 5 minutes until a light liquid collects at the bottom of the bowl.
6. Serve well chilled alongside grilled dishes — the juices are traditionally mopped up with flatbread.