çoban salatasi is a simple Turkish salad brimming with crisp cucumbers and juicy tomatoes tossed in a citrusy dressing. Like tangy sumac onions, it’s an excellent side dish for any meal and perfect for hot summer days.
What is çoban salatasi?
Çoban salatası (Cho-BAHN’ sah-lah-tah-SU’), a staple in homes and restaurants all across Turkey. It steals the show with its bright flavor and it has the perfect crunch. The easy salad recipe features cucumbers and tomatoes flavored with lemon juice and olive oil dressing. I am a salad all-year-round type of girl, but the salad is best in the spring and summer when tomatoes are nice and juicy.
More Salad with Cucumber and Tomatoes:
What is Turkish Shepherd Salad Made of?
- Persian Cucumber: Persian cucumbers have the best crunch, but use what you have.
- Tomatoes: Roma tomatoes work best because they have less moisture than other varieties. Vine-ripe tomatoes or grape tomatoes cut in half are a great alternative.
- Peppers: I use Turkish long green peppers (bul piper), banana peppers, or green bell peppers
- Onions: I prefer the sharpness of red onions, but you can use white onions or shallots.
- Parsley: Garnish the salad with fresh parsley or fresh mint leaves.
- Olive Oil: Dress the chopped vegetables with a generous amount of high-quality extra virgin olive oil.
- Lemon Juice: Brighten the salad with fresh lemon juice.
- Sumac: Ground sumac is tart and sweet, and a perfect way to finish the salad. Sumac is a popular Middle Eastern spice you can find online and in health stores. However, I recommend visiting a local Middle Eastern grocery store to explore. The ground-up sumac berries give the dish its signature color and flavor.
Additions and Substitutions
- If you’re concerned about the strong onion flavor, massage ground sumac into them to make them sweeter instead of sprinkling it over the top.
- Some çoban salatasi recipes use red wine vinegar or pomegranate molasses instead of fresh lemon juice.
- Include a pinch of ground Aleppo pepper or Urfa pepper flakes for even more flavor and a bit of heat.
How to Make çoban salatasi
The full recipe with measurements is in the recipe card below.
Step 1: Use a sharp knife to cut the cucumbers in half lengthwise. Then, use a small spoon to scoop out the watery center.
Slice the cucumbers into ½-inch pieces and transfer them to a serving bowl. Then, cut the tomatoes the same size and add them to the bowl.
Step 2: Finely dice the pepper and red onion. Transfer them to the bowl with the cucumbers and tomatoes.
Step 3: Add the fresh parsley, olive oil, lemon juice, salt, black pepper and ground sumac. Stir to combine.
Expert Tips
- Aim to use an equal amount of tomatoes and cucumbers and adjust the amount you include depending on the vegetable sizes.
- Uniformly cut the cucumbers and tomatoes and dice the onions and peppers smaller to create the perfect bite.
If you enjoy the salad, pair it with one of these dinner recipes!
Serving Suggestions
Coban salatasi is a simple chopped salad with fresh flavors that go well with just about anything. Pair it with everything from savory boneless leg of lamb to al faham chicken or kebabs like Adana kebab, shish kebab, shish tawook, döner kebab, and köfte. You can also use it as a filling or side dish for falafel gyro or lamb tantuni.
What to do with the Leftovers
- Can I prepare this recipe ahead of time? Yes, this is a perfect make-ahead salad for easy meal prep throughout the week. However, I recommend leaving the dressing off the salad until you’re ready to eat it so the vegetables stay crisp.
- Refrigerate: Store leftover çoban salatasi in an airtight container for 3-4 days.
Frequently Asked Questions
Why is Coban salatasi called shepherd’s salad?
Legend says shepherds created the salad by combining fresh crops like cucumbers and tomatoes with other available ingredients while at pasture. Pay your respects to those recipe-creating shepherds by prioritizing fresh vegetables and herbs whenever you make this classic summer salad.
More Salad Dishes:
çoban salatasi
- 4 Persian cucumbers, cut into ½-inch pieces
- 3-4 Roma tomatoes, cut into ½-inch pieces
- 1 Turkish long green pepper finely diced
- ¼ red onion, finely diced
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- lemon juice, 2 lemons
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sumac
- Use a sharp knife to cut the cucumbers in half lengthwise. Then, use a small spoon to scoop out the watery center. Slice the cucumbers into ½-inch pieces and transfer them to a serving bowl. Then, cut the tomatoes the same size and add them to the bowl.
- Finely dice the pepper and red onion. Transfer them to the bowl with the cucumbers and tomatoes.
- Add the fresh parsley, olive oil, lemon juice, salt, black pepper and ground sumac. Stir to combine.
- Aim to use an equal amount of tomatoes and cucumbers and adjust the amount you include depending on the vegetable sizes.
- Uniformly cut the cucumbers and tomatoes and dice the onions and peppers smaller to create the perfect bite.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.