Turkish shepherd's salad (Çoban salatası) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 148) by Yasmin Khan

Ingredients

tomatoes
red onions
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EYB Comments

Can substitute cucumbers for Persian cucumbers, and green bell peppers for Turkish green peppers.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Orzo rice (Şehriyeli pilav); Garlicky eggplant salad (Yoğurtlu patlıcan salatası); Turkish white beans (Piyaz); Zucchini and feta fritters (Mücver); Spicy bulgur in lettuce cups (Kısır); Pomegranate and sumac chicken; Adana kebabs; Classic Turkish meatballs (Kuru köfte)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute cucumbers for Persian cucumbers, and green bell peppers for Turkish green peppers.
lholtzman on April 05, 2025

I love finding variations on my favorite chopped salad. This (and variations of it) is the perfect salad when you need a veggie side fast and can’t think of anything. My 7 year old won’t eat cucumbers, but he will if they’re prepared like this.
ellwell on March 19, 2024

A very nice, fresh salad to go along with the Adena kabobs i used English cucumbers and Campari tomatoes and a long green banana pepper. Very good.
bernalgirl on May 18, 2022

A simple salad that is more than the sum of its parts. I went fairly heavy on the sumac, salt and pepper and no one complained.
jenburkholder on July 18, 2021

Delicious - refreshing and summery. The pepper added nice crunch.
imaluckyducky on July 16, 2021

5 Stars! There are dozens of iterations of this classic, palate-cleansing salad found around the Middle East -- this version happens to be one of my favorites. The addition of the bell peppers and the sumac adds more body and just the right amount of tang that can't be obtained with citrus alone. Served with braised lamb leg, the black eyed peas and chard recipe from this book, and some flatbread. Will make again!