Turkish · Lunch
Chopped Shepherd Salad (Gluten-Free)
Diced tomato, cucumber, green bell pepper, red onion and parsley toss together with olive oil, lemon juice and sumac in this gluten-free Turkish shepherd salad. No wheat-based ingredients feature anywhere in the dish, letting the raw vegetables and tangy dressing carry the crisp, bright flavor typical of Anatolian meze tables.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
217Calories
3.8gProtein
14.6gFat
19.6gCarbs
9.1gSugar
4.8gFiber
415mgSodium
0mgChol
2.1gSat Fat
775mgPotassium
67mgCalcium
1.7mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
vegan
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Wash and cut tomato, cucumber, bell pepper into 1cm cubes, thinly slice red onion, and finely chop parsley.
2
Build
Combine diced vegetables, onion, parsley and olives in a bowl, tossing gently until evenly distributed.
3
Whisk
In a small bowl, whisk lemon juice, olive oil, sumac, oregano, salt and pepper together for 15 seconds.
4
Toss
Pour dressing over vegetables and toss for 30 seconds until every piece glistens with no dry patches.
5
Rest
Let the dressed salad sit uncovered at room temperature for 10 minutes so flavors meld.
6
Plate
Spoon the salad onto a plate, spooning any pooled dressing from the bowl over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g tomato
- 5.6 oz160g cucumber
- 3.6 oz100g green bell pepper
- 11 small red onion, about 20g
- 2 tbsp2 tbsp parsley
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp sumac
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 44 kalamata or green olives, pitted, about 8g
