Side DishSalad

Coban Salatasi

Name: Coban Salatasi
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 1 pcs cucumber finely diced; 2 pcs tomato finely diced; 1 pcs green bell pepper finely diced; 0.5 pcs red onion finely diced; 0.25 cup fresh parsley finely chopped; 2 tbsp fresh mint finely chopped; 3 tbsp lemon juice freshly squeezed; 2 tbsp extra virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

Experience the vibrant flavors of the Mediterranean with this authentic Turkish Coban Salatasi, or Shepherd's Salad. Finely diced crisp vegetables like cucumber, tomato, and bell pepper are tossed with fresh herbs and a bright, zesty lemon-olive oil dressing, creating a refreshing and healthy side dish perfect for any meal.

An original recipe by Forkin

Total time: 15 min
Serves: 4
Difficulty: Easy
Per serving: 108 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 pcscucumber, finely diced
2 pcstomato, finely diced
1 pcsgreen bell pepper, finely diced
0.5 pcsred onion, finely diced
0.25 cupfresh parsley, finely chopped
2 tbspfresh mint, finely chopped

dressing

3 tbsplemon juice, freshly squeezed
2 tbspextra virgin olive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

Chef's knife · Cutting board · Large mixing bowl · Small mixing bowl · Whisk

The method

Step by step

1
Thoroughly wash the cucumber, tomatoes, green bell pepper, and fresh herbs under cold running water.
About 1 min
Cook’s note: Washing produce thoroughly helps remove any dirt or residues, ensuring a clean and fresh taste.
2
Trim the ends off the cucumber, then finely dice it into small, uniform pieces, approximately 1/4-inch cubes.
About 2 min
Cook’s note: For a less watery salad, you can lightly salt the diced cucumber and let it sit for 10 minutes, then pat dry before adding to the salad.
3
Core the tomatoes and finely dice them into pieces similar in size to the cucumber.
About 2 min
Cook’s note: Using firm, ripe tomatoes will give the best flavor and texture. If your tomatoes are very juicy, you can gently squeeze out some excess liquid before dicing.
4
Remove the stem and seeds from the green bell pepper, then finely dice it into 1/4-inch pieces.
About 2 min
Cook’s note: For an extra pop of color and slightly different flavor, consider using a mix of red and green bell peppers.
5
Peel the red onion and finely dice it into very small pieces.
About 2 min
Cook’s note: To reduce the sharpness of the red onion, you can soak the diced pieces in cold water for 5-10 minutes, then drain well before adding to the salad.
6
Finely chop the fresh parsley and mint, ensuring the pieces are very small to distribute their flavor evenly throughout the salad.
About 2 min
Cook’s note: Use a sharp chef's knife for clean cuts, which helps prevent bruising the herbs and keeps them fresh longer.
7
Combine all the finely diced cucumber, tomatoes, green bell pepper, red onion, and chopped herbs in a large mixing bowl.
About 1 min
8
In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper until well combined and emulsified.
About 2 min
Cook’s note: Always use freshly squeezed lemon juice for the brightest flavor; bottled juice often lacks the same zest.
9
Pour the prepared dressing over the vegetables and herbs in the large mixing bowl.
About 1 min
10
Gently toss all the ingredients together until every piece of vegetable and herb is evenly coated with the dressing.
About 1 min
Cook’s note: Toss just before serving to maintain the crispness of the vegetables. Over-tossing or dressing too early can make the salad watery.
11
Serve the Coban Salatasi immediately for optimal freshness and crispness.
About 1 min
Cook’s note: While best fresh, you can chill the salad for 15-30 minutes before serving to allow the flavors to meld slightly.

Per serving

Nutrition

75%Score

Calories: 108.1kcal
Protein: 2.2g
Carbs: 11g
Fat: 7.2g
Fibre: 3g
Sugar: 5.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Coban Salatasi is a versatile side that pairs wonderfully with grilled meats, kebabs, or as part of a larger mezze spread. For an extra touch, crumble some feta cheese over the top just before serving (though this would make it non-vegan). A sprinkle of sumac can also add a delightful tangy note. Enjoy with a glass of crisp white wine or a refreshing ayran.

Storage

Store leftover Coban Salatasi in an airtight container in the refrigerator.

Reheating

This salad is best enjoyed cold and does not require reheating. If chilled, let it sit at room temperature for 5-10 minutes before serving for optimal flavor.