This simple Turkish salad (çoban salatası, shepherd's salad) is the base of every Turkish table. With ripe tomatoes, crisp cucumber, red onion and the tangy spice of sumac, it is the perfect accompaniment to any kebab, köfte or grilled dish.
Mediterranean
Turkish Tomato and Cucumber Salad with Sumac
Turkish salad of ripe tomato, cucumber, red onion and sumac with olive oil and lemon. Crispy, acidic and refreshing Turkish mezze.
- Türkiye
- Salad
- Light
- Low fat
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 110 kcal
- Protein 2 g
- Fiber 2.5 g
- Carbohydrates 10 g
- Fat 7 g
- Sodium 160 mg
Story behind the dish
Preparation
Turkish tomato and cucumber salad with sumac is a Turkish preparation with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 ripe tomatoes, cut into small cubes.
- Have ready: 2 cucumbers, cut into small cubes.
- Have ready: 1 finely chopped red onion.
- Have ready: 1 Italian green pepper, diced.
- Have ready: Chopped fresh parsley.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut all the vegetables into similar 1 cm cubes.
Cut all the vegetables into similar 1 cm cubes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix the tomato
Mix the tomato, cucumber, onion and pepper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the dressing by mixing oil
Prepare the dressing by mixing oil, lemon, sumac and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Dress the salad and mix well
Dress the salad and mix well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the chopped parsley
Add the chopped parsley. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Let it rest for 5 minutes so that the flavors merge.
Let it rest for 5 minutes so that the flavors merge. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
Sprinkle with extra sumac when serving
Sprinkle with extra sumac when serving. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.