Turkish Shepherd's Salad
Bright, tangy Turkish shepherd's salad with sumac, feta and herbs. Quick to make and perfect with grilled lamb or kebabs.
To celebrate our sumac’s Turkish origin, we tossed up a choban salad, also known as Turkish shepherd's salad. This is a nice side for any grilled meat, especially some heavily-spiced lamb.
Yield: 4 modest servings
- Fresh vegetables, olive oil, red wine vinegar and sumac give the salad its bright, tangy flavor.
- Prep vegetables and dressing ahead, but toss together right before serving to keep the salad crisp.
- Easy to customize: swap or omit feta, add pomegranate, olives or nuts, and substitute Aleppo pepper for Urfa Biber.
Spices
Featured in this Recipe
Preparation Instructions:
Whisk together oil, vinegar, mint, and chiles in a small bowl.
Add all vegetables and cheese to mixing bowl and toss together.
Finish salad with generous topping of sumac. Best tossed immediately before serving.
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More About This Recipe
Feel free to customize this salad any way you want to. Some other ingredients to include could be pomegranate seeds, green or black olive, fresh dill, or pine nuts.
Frequently Asked Questions
What is Turkish shepherd's salad (choban salad)?
Choban salad is a simple Turkish mix of cucumbers, tomatoes, onion, peppers, herbs and often feta. It is dressed with olive oil, red wine vinegar and spices like sumac. It is commonly served alongside grilled meats.
How do I make this salad step by step?
Whisk together olive oil, red wine vinegar, dried spearmint and chiles. Slice cucumbers, tomatoes, peppers and onion. Toss the vegetables with the dressing and crumbled feta. Finish with a generous sprinkle of sumac and serve immediately.
Can I make the salad ahead of time?
You can slice the vegetables 24 to 48 hours ahead and store them airtight in the fridge. Keep the dressing separate for 3 to 5 days. Once dressed, the salad becomes watery after a few hours, so toss everything together just before serving for best texture.
What can I use instead of sumac or Urfa Biber?
Sumac lends a lemony tang. If you do not have it, use lemon zest and a little lemon juice or amchoor powder. For Urfa Biber, try Aleppo pepper, crushed red pepper flakes, or a mix of smoked paprika and a pinch of cayenne.
Is there a vegan version?
Yes. Omit the feta or replace it with a plant based cheese. You can add toasted nuts like pine nuts or walnuts for richness and crunch.
How do I balance the dressing so it is not too sharp or oily?
Start with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Taste and adjust. Add more oil if it is too sharp, or more vinegar or sumac for brightness. A pinch of sugar can soften excess acidity.
What should I serve this salad with?
This salad pairs well with grilled lamb, kebabs, fish or chicken. It also works as a topping for grain bowls, tucked into pita, or served with mezze like hummus and flatbread.
How do I prevent the salad from getting soggy?
Use Persian cucumbers or remove seeds from larger cucumbers. Pat tomatoes dry and salt lightly only right before serving. Keep dressing separate and toss the salad just before plating to preserve crispness.
What is Turkish shepherd's salad (choban salad)?
Choban salad is a simple Turkish mix of cucumbers, tomatoes, onion, peppers, herbs and often feta. It is dressed with olive oil, red wine vinegar and spices like sumac. It is commonly served alongside grilled meats.
How do I make this salad step by step?
Whisk together olive oil, red wine vinegar, dried spearmint and chiles. Slice cucumbers, tomatoes, peppers and onion. Toss the vegetables with the dressing and crumbled feta. Finish with a generous sprinkle of sumac and serve immediately.
Can I make the salad ahead of time?
You can slice the vegetables 24 to 48 hours ahead and store them airtight in the fridge. Keep the dressing separate for 3 to 5 days. Once dressed, the salad becomes watery after a few hours, so toss everything together just before serving for best texture.
What can I use instead of sumac or Urfa Biber?
Sumac lends a lemony tang. If you do not have it, use lemon zest and a little lemon juice or amchoor powder. For Urfa Biber, try Aleppo pepper, crushed red pepper flakes, or a mix of smoked paprika and a pinch of cayenne.
Is there a vegan version?
Yes. Omit the feta or replace it with a plant based cheese. You can add toasted nuts like pine nuts or walnuts for richness and crunch.
How do I balance the dressing so it is not too sharp or oily?
Start with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Taste and adjust. Add more oil if it is too sharp, or more vinegar or sumac for brightness. A pinch of sugar can soften excess acidity.
What should I serve this salad with?
This salad pairs well with grilled lamb, kebabs, fish or chicken. It also works as a topping for grain bowls, tucked into pita, or served with mezze like hummus and flatbread.
How do I prevent the salad from getting soggy?
Use Persian cucumbers or remove seeds from larger cucumbers. Pat tomatoes dry and salt lightly only right before serving. Keep dressing separate and toss the salad just before plating to preserve crispness.
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