By This Simple Turkish Shepherd’s Salad with Herbs balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Simple Turkish Shepherd’s Salad with Herbs captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Simple Turkish Shepherd’s Salad with Herbs becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 medium shallot, thinly sliced
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
Kosher salt, to taste
1 pound tomatoes, chopped
1 large English cucumber, diced (about ¾ pound)
1 Anaheim or green bell pepper, seeded and diced
½ cup chopped parsley
3 tablespoons chopped mint
2 tablespoons chopped dill
1 ½ teaspoons sumac
1 teaspoon Urfa pepper (or red pepper flakes)
½ cup crumbled feta cheese
Serve with:
Whole-wheat naan or pita
Olives
Bibb lettuce
PREPARATION STEPS
Prepare the Dressing:
In a small bowl, whisk together the sliced shallot, olive oil, lemon zest, lemon juice, and a pinch of kosher salt. Set aside to let the flavors meld.
Combine the Salad:
In a large bowl, combine the chopped tomatoes, diced cucumber, diced bell pepper, chopped parsley, mint, and dill. Toss gently to mix.
Add Seasonings:
Sprinkle the sumac and Urfa pepper over the salad and drizzle with the prepared dressing. Toss gently to combine, ensuring everything is well coated.
Finish with Feta:
Gently fold in the crumbled feta cheese.
Serve:
Serve the salad with whole-wheat naan or pita, olives, and Bibb lettuce on the side for a delightful and healthy meal!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
