Turkish Shepherd’s Salad

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 4-6
  • About This Recipe



  • 8well washed roma tomatoes, diced
  • 1medium red onions, grated or 1mediumthinly sliced and ground with the palm of your hand with a bit salt
  • 4 -5minced garlic
  • 4freshly squeezed lemons
  • 1teaspoondill
  • 1teaspoonoregano
  • 1teaspoonsumaq
  • 1/2 teaspooncumin
  • 1/4 cupextra virgin olive oil
  • salt
  • 1/3 cup cilantro or 1/3 cupparsley
  • Directions

  • Prepare all the ingredients
  • Mix well.
  • Refrigerate for an hour and serve.
  • Reviews

  • “Okay, here’s how Shepherd’s salad (Coban Salatasi) is normally made in Turkey – try this, canarygirl 🙂 They generally keep it much simpler: diced tomatoes and diced peeled cucumbers, lots of finely chopped onion, lots of chopped parsley, salt, plenty of lemon juice, olive oil, salt to taste. They may add dill. Nearly every table in Turkey has a little pot of dried red pepper flakes, so those who like a bit of spice can sprinkle some on after being served. But this salad derives its familiar flavour from the parsley, onion and lemon juice.Of course, I often go nuts with my herbs and spices! But I keep it simple when serving guests.”

  • “I’m sorry to say that I did not like this salad.I had high hopes for it, since I love all of the ingredients in it–I used all fresh herbs, freshly ground cumin and opted for the cilantro.The dill seemed to really clash with the cumin and cilantro.Be that as it may, it was still very pretty.Perhaps leaving out the dill, and using parsley instead of cilantro would yield better results.”