Turkish Tomato and Cucumber Shepherd’s Salad (Coban Salatasi)

For refreshing and healthy summer dishes, look to a country with hot weather and delicious produce. Turkey is an ideal source of inspiration for grilled chicken and fish, cool vegetable-based dishes like ezme (tomato and pepper appetizer) and green beans in olive oil, and fresh salads like this Shepherd’s Salad (Coban Salatasi). 

Use ripe, juicy tomatoes and crisp, cool cucumbers in this appetizing salad. It’s simple to make, but tempting enough to be a staple in Turkish homes. You’ll find it on restaurant menus, or servers will bring it to your table along with bread and other appetizers like ezme or yogurt dishes. The dressing brings out the flavor of the vegetables instead of overpowering them. 

Serving Suggestions

• Serve this salad with whole-grain pita or bulgur and yogurt for a balanced, meatless meal.
• For a less traditional option, top your coban salad with cheese like blue cheese or feta cheese for a low-carb meal, or serve your cheese-topped salad with bulgur or brown rice.
• Try the salad alongside skewers of chicken or fish and a side of cooked brown rice or bulgur.
• Add salad to a whole-grain wrap or pita pocket along with tuna or chicken.
• For spicy heat, add red chili pepper or diced hot pepper to taste.
• To soften the taste of the red onion, try sprinkling it with sumac and massaging it gently before adding it to the vegetable mixture. 

Recipe for Tomato and Cucumber Turkish Shepherd’s Salad (Coban Salatasi)

Makes 4 servings

Ingredients

• 2 large tomatoes, coarsely or finely chopped
• 3 Persian cucumbers or 1 English cucumber, unpeeled and chopped, or 1-2 cucumbers, peeled and chopped
• 1 green bell pepper, core removed, diced
• (Optional) ½ medium red onion, finely diced
• ½ cup fresh parsley, chopped, for garnish
• (Optional) ¼ cup of fresh mint or 1 teaspoon of dried mint
• 2 tablespoons of olive oil
• 1-2 tablespoons of lemon juice
• Salt and pepper to taste

Instructions

1. Combine the tomatoes, cucumbers, bell pepper, onion, parsley, and mint in a medium bowl. 
2. In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper. 
3. Just before serving, pour the dressing over the vegetables, or serve the dressing on the side. 

Nutrition information per serving: 90 calories; 6 grams of fat; 1 gram of saturated fat; 100 mg of sodium; 8 grams of carbohydrates; 5 grams of sugar; 3 grams of fiber; 1 gram of protein

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