Çoban salatası is a popular side dish in Turkey and other parts of the Middle East and Mediterranean. It’s named after the shepherds who used to make it with fresh vegetables they brought to the fields. It’s a very versatile salad that can be served with almost any meal, or eaten on its own as a light snack.
One of the best ways to enjoy this salad is as part of a mezze platter, which is a selection of small dishes that are shared among friends and family. You can pair it with other Turkish delights such as hummus, baba ganoush, dolma, and pita bread. It also goes well with Turkish dishes such as kebabs, borek, or gozleme.
Customizing This Salad
One of the best things about this salad is that you can easily customize it to suit your taste and dietary needs. Here are some ideas for how to make this salad your own:
- Add some feta cheese: Feta cheese adds a creamy and tangy contrast to the crunchy and fresh vegetables. Just crumble some over the salad before serving, or mix it with the dressing for a more even distribution. You can also use vegan feta cheese if you prefer.
- Swap the lemon juice for vinegar: If you don’t have any lemons on hand, or you want a more acidic dressing, you can use vinegar instead of lemon juice. Red wine or apple cider vinegar work best in this salad. Just use the same amount as you would use lemon juice, and adjust the salt and pepper accordingly.
- Mix up the herbs: While parsley is traditional in this recipe, feel free to try out different herb combinations. Try adding chopped mint or dill for extra freshness.
- Add some olives: Olives add a salty and briny flavor to your salad, as well as some healthy fats and antioxidants. You can use any kind of olives, such as black, green, or kalamata. You can use them whole (but pitted) or chop them roughly and scatter them over the salad.
Storing Leftovers
This salad is best eaten fresh, as the vegetables tend to lose their crunch and release their juices over time. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to two days. To serve the salad, you can either bring it to room temperature or enjoy it cold.
Çoban Salatası (Turkish Shepherd Salad)
- 2 cups cherry tomatoes, halved
- 2 medium cucumbers, diced
- 1 green bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
- Toss the cherry tomatoes, cucumbers, green pepper, onion, and parsley in a large mixing bowl.
- Drizzle with olive oil and lemon juice and season with salt and pepper. Toss well to combine and adjust the seasoning to your taste.
