This Çoban Salatası recipe is the salad you will find on every single table in Turkey — whether it’s a fancy restaurant or a simple family lunch. Fresh, crunchy and bursting with flavor from sumac and balsamic vinegar, this Turkish shepherd’s salad takes just 10 minutes to make and pairs perfectly with literally everything.
Çoban Salatası translates to “shepherd’s salad” and it earns that name from its simplicity and heartiness — a few humble vegetables transformed into something genuinely craveable. This Çoban Salatası recipe is the version I make at home, and the sumac is what takes it from good to unforgettable.
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What is Çoban Salatası?
Çoban Salatası is a classic Turkish chopped salad made with tomatoes, cucumber, peppers, onion and parsley, dressed simply with olive oil and a tangy element like vinegar or lemon. It is a staple side dish across Turkey, served alongside grilled meats, kebabs and pretty much every main course imaginable. This Çoban Salatası recipe uses sumac and balsamic vinegar for an extra layer of tang and depth.
Why You’ll Love This Çoban Salatası Recipe
- Ready in 10 minutes with no cooking
- Naturally vegan and gluten free
- The sumac adds a tangy, citrusy flavor you won’t find in regular salads
- Pairs with literally any Turkish main dish
- Light, refreshing and incredibly easy to make
Ingredients
Serves 4
- 2 tomatoes, diced into cubes
- 1 small green pepper, diced
- 1 large cucumber, diced
- 1/2 small onion, thinly sliced
- 1 bunch fresh parsley, chopped
- 1 tbsp sumac
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil, plus a drizzle for serving
- Salt to taste
Çoban Salatası Recipe (Turkish Shepherd’s Salad)
Course: Salad, Side DishCuisine: TurkishDifficulty: Easy4
servings10
minutes110
kcalThis Çoban Salatası recipe is the salad you will find on every single table in Turkey — whether it’s a fancy restaurant or a simple family lunch. Fresh, crunchy and bursting with flavor from sumac and balsamic vinegar, this Turkish shepherd’s salad takes just 10 minutes to make and pairs perfectly with literally everything.
Çoban Salatası translates to “shepherd’s salad” and it earns that name from its simplicity and heartiness — a few humble vegetables transformed into something genuinely craveable. This Çoban Salatası recipe is the version I make at home, and the sumac is what takes it from good to unforgettable.
Ingredients
2 tomatoes, diced into cubes
Small green peppers, diced
1 large cucumber, sliced
1 – 2 small onion, thinly sliced
1/2 bunch fresh parsley, chopped
1 tbsp sumac
1 tbsp balsamic vinegar
3 tbsp olive oil, plus a drizzle for serving
Salt to taste
Directions
- Chop the vegetables
Dice the onion, green pepper, tomatoes and cucumber into similar sized small pieces. Chop the parsley finely. Add everything to a large mixing bowl. - Add the seasoning and dressing
Sprinkle the sumac and salt over the vegetables. Add the balsamic vinegar and olive oil. - Combine gently
Toss everything together gently with a spoon or your hands until evenly coated. Be gentle — you want the vegetables to stay crisp, not bruised or mushy. - Serve and enjoy
Finish with an extra drizzle of olive oil right before serving. This Çoban Salatası recipe is ready to eat immediately. Afiyet olsun! 🍽️
Notes
- Don’t skip the sumac. It is the defining flavor of this Çoban Salatası recipe — tangy, slightly citrusy and completely unique. Find it at any Middle Eastern or Turkish grocery store.
- Use ripe, firm tomatoes. The quality of your tomatoes makes a huge difference in this simple salad — they are the star of the dish.
How to Serve Çoban Salatası
- Alongside Köfte, Külbastı or any grilled meat
- As part of a Turkish meze spread
- With fresh bread to soak up the dressing
- As a light lunch on its own
Storage: Best eaten fresh the day it’s made. If you must store leftovers, keep in the fridge for up to 1 day — the vegetables will release water over time.
