Çoban salatası (“shepherd’s salad”) is one of the most popular vegetable salads in Turkish cuisine. The name “çoban” translates to “shepherd,” referring to its origins among rural communities, where it was made from fresh and easily available ingredients.
The traditional recipe includes the following ingredients:
- Tomatoes: the base ingredient, providing a sweet and juicy flavor.
- Cucumbers: complement the taste of the tomatoes.
- Green peppers: add a mild spiciness and crunch.
- Onions: usually white onions are used, adding a stronger flavor.
- Fresh parsley: an essential herb, giving the salad its characteristic aroma and taste.
- Dressing: the salad is traditionally seasoned with extra virgin olive oil, lemon juice or pomegranate juice, salt, and sometimes a pinch of sumac.
All the ingredients are chopped into small pieces, and the salad is served immediately after preparation to preserve its freshness.
Çoban salatası has its roots in the Turkish countryside, where it was a favorite among shepherds who prepared it using fresh, seasonal ingredients directly in the fields. Thanks to its simplicity and versatility, the salad made its way into urban kitchens and became a common component of Turkish dining.
Çoban salatası is the perfect complement to many Turkish dishes, especially meat-based ones. It pairs excellently with kebab, köfte, pide, or grilled fish. These dishes are traditionally served with the Turkish yogurt drink ayran.
The salad in the photos is from my favorite Istanbul restaurant, Gaziantep Közde Künefe Kebap Salonu (see “Where to Eat in Istanbul“), and one bowl cost 100 TRY (2.40 EUR).
Bon appétit!
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