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Simple Turkish Shepherd's Salad with Herbs

5 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Yield 5 cups
Category Salad/Side dish
Cuisine Middle Eastern


A vibrant and fresh vegetable salad loaded with fresh herbs and chunks of feta.


  • 1 medium shallot, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, zested and juiced
  • Kosher salt
  • 1 pound tomatoes, chopped
  • 1 large English cucumber, diced (¾ pound)
  • 1 Anaheim or green bell pepper, seeded and diced
  • ½ cup chopped parsley
  • 3 tablespoons chopped mint
  • 2 tablespoons chopped dill
  • 1 ½ teaspoons sumac
  • 1 teaspoon Urfa pepper
  • ½ cup crumbled feta cheese

Serve with

  • Whole-wheat naan or pita
  • Olives
  • Bibb lettuce


  • Add shallot to a medium bowl; cover with cold water and set aside while prepping remaining ingredients.
    thin slices of shallot in a small glass bowl filled with water
  • In a large bowl, whisk together olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon salt.
  • Add tomatoes, cucumber, pepper, parsley, mint, dill, sumac, and Urfa pepper. Drain shallots and add to bowl; toss to combine.
    chunks of cucumber and tomato in a large bowl with slices of shallot, chunks of green pepper, herbs, and lemon zest
  • Add feta and gently toss to combine; season with salt and lemon juice to taste.


Make it vegan: skip the feta.
Substitutions: red onion works in place of shallot. Use about 3/4 cup thinly sliced red onion. Green bell pepper can be used in place of Anaheim. Aleppo pepper can be used instead of Urfa pepper.


Serving: 1/2 cupCalories: 75kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 1.5gSodium: 320mgFiber: 1gSugar: 2.5gCalcium: 50mg
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