Turkish Shepherd's Tomato Cucumber Salad
This Turkish Tomato Cucumber Salad has a short ingredient list but always gets a long list of rave reviews. It's fresh, healthy and delicious!
Servings: 6
Calories: 113kcal
Ingredients
- 6 Roma tomatoes seeded and diced
- 5-6 medium Persian cucumbers or 1 large English cucumber diced chopped into ½-inch dice
- 1 medium white onion chopped into ½-inch dice
- 1 yellow or orange bell pepper chopped into ½-inch dice
- 1 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice more to taste
- ¼ teaspoon black pepper
- ¼ cup finely chopped flat-leafed parsley
Instructions
- Cut tomatoes in half through the stem end. Cut each half in half. Starting at the opposite end of the stem, cut the seeds and inner pulp out of each tomato quarter and discard or save for another use. Chop tomatoes into ½-inch dice.
- Combine chopped tomatoes, cucumbers, onions and peppers in a medium bowl. Sprinkle kosher salt over the top and stir.
- Drizzle the olive oil over the veggies and stir gently but well to coat everything with the oil.
- Drizzle the lemon juice over the top and sprinkle with the pepper and the parsley. Again, stir gently but thoroughly to combine. Taste and season, if needed with more salt and pepper and/or lemon juice. Allow to sit for 15-20 minutes before serving to allow flavors to meld.
Notes
See Café Tips for more detailed instructions and tips.
Recipe adapted from Seasonal Cook in Turkey
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 396mg | Potassium: 523mg | Fiber: 2g | Sugar: 6g | Vitamin A: 845IU | Vitamin C: 25.7mg | Calcium: 45mg | Iron: 0.8mg