Turkish Shepherd’s Salad (Çoban Salatası) — Crisp tomato-cucumber salad with lemon and olive oil

• 400 gRipe tomatoes, diced (about 5 mm)
• 250 gPersian cucumbers, diced (about 5 mm)
• 120 gGreen bell pepper, finely diced (About 1 medium pepper)
• 80 gRed onion, finely diced (About 1 small onion)
• 20 gFlat-leaf parsley, finely chopped (Leaves only)
• 5 gFresh mint, finely chopped (Optional but traditional in many homes)
• 30 mlExtra-virgin olive oil (About 2 tbsp)
• 30 mlFresh lemon juice (About 2 tbsp)
• 4 gFine sea salt (About 3/4 tsp)
• 1 tspAleppo pepper (pul biber) (Use 1 tsp (about 2 g) for mild heat)
• 0.5 tspGround black pepper (About 1 g)
• 1 tspSumac (About 2 g)

Instructions

1. 1

   Dice the tomatoes and cucumbers into small, even pieces (around 5 mm) so the salad eats like a cohesive mix. Place them in a large bowl and let them sit for 2 minutes to release a little juice, which will become part of the dressing.

2. 2

   Add the diced green pepper and red onion to the bowl, then sprinkle in the salt. Toss for 20 seconds and rest for 5 minutes; this lightly seasons the vegetables and softens the onion’s bite without losing crunch.

3. 3

   Add the chopped parsley and mint, keeping the herbs fine so they distribute evenly. Gently toss again for 15 seconds to avoid bruising the tomatoes while still mixing thoroughly.

4. 4

   In a small cup, whisk together the olive oil and lemon juice until slightly emulsified, then whisk in the Aleppo pepper, black pepper, and sumac. Pour the dressing over the salad and toss for 30 seconds until glossy and well coated.

5. 5

   Rest the salad for 10 minutes at cool room temperature so the flavors meld and the vegetables release a little more juice. Serve immediately after resting, spooning some of the dressing pooled at the bottom over each portion for the most authentic texture.