Çoban Salata (Cho-ban Suh-la-ta), also known as Turkish Shepherd’s salad is by far the most well-known Turkish salad outside of Turkiye. You’ll find very similar and versions and some exactly the same being served in Middle Eastern and Mediterranean restaurants because it’s also common in those cuisines, as well- particularly Lebanon, Jordan, and Syria. I’ve also seen it in the breakfast buffet at a hotel in Sharm-el-Sheikh, Egypt.
Because it goes well with all meats and fish (or can be a meal on its own, with some crusty bread and fresh cheese), it really is one of the most versatile salad recipes around- and it couldn’t be easier to make.
One variation that is super-interesting and tasty and is common to the Southeastern region of Turkiye is to add pomegranate molasses to it. All the same ingredients, just add about one tablespoon molasses if you’re using the same recipe below.
My version of Çoban Salata, served for lunch at the World Bank Group in Washington, D.C. (May 2023)
This is the most popular Turkish salad, one which you’ll find all over Turkiye, but also very similar versions throughout the Middle East and Mediterranean region. It goes well with all meats and fish or can be a meal on its own, with some crusty bread and fresh cheese, which is what makes it one of the most versatile salad recipes around.
Ingredients
3-4 medium size Persian cucumbers, cut in half lengthwise and roughly chopped
3 medium tomatoes, roughly chopped
3 spring onions, finely chopped
One handful of flat leaf or curly parsley, roughly chopped
Are you craving a light side dish for Iftar or even want to make a salad into a meal? It’s just too hot to cook in most parts of the world at this point in the unofficial summer, so why turn on the oven if you don’t have to do it at all and still eat well and feel satisfied? Get my recipe for delicious summer Corn, Mango and Chili cups in this short video below. Please don’t forget to buy only non-GMO corn.
You can also get this recipe and nearly 100 more in the Kindle or paperback version of my classic book, Summer Ramadan Cooking on Amazon.
On a whim, I recently made a winter salad because the citrus was just so delicious and ripe that I was actually really craving it. I posted a photo on my Instagram page and it was so well-received I thought I better put it up on the website, too. I hope you enjoy it- it’s super easy to make and quite healthy, too.
This Ramadan, I’m all about quick and easy. With such a long fast and so much to do, I just don’t want to fuss with food- do you? This salad has been a mainstay- it’s got the bulgur wheat, which gives it some substance, but the veggies add flavor, crunch, texture and lots of good nutrition.
You really can use any type of veggies you like, but I used the ones we buy or grow the most- tomatoes, cucumbers, lettuce. I make it during the day then chill it and only add the olive oil, salt and lemon juice just before serving. The bulgur only takes a few minutes to plump up in some warm water, so once that is drained out and free of water (see how it’s done in this post), it’s ready to go.
So simple- what veggies are you going to use to make this salad?
One of the most wonderful things I see on Iftar tables is an abundance of fruit. I respect the person who spends a lot of time chopping up a ton of fruit for their guests, but it can be a lot of work, and sadly it’s usually the platter that has the most left over at parties.
Let’s change that by making a few changes- first of all, don’t cut everything. You can cut a few things that are harder to eat uncut (i.e bananas, melons, even cucumbers though not a fruit go well on these platters), but leave the rest uncut even leaving some fruits like peaches and apricots whole so that people can take them on the go as they leave out the door for taraweeh prayers.
I like the platter serving style because it’s pretty and colorful and easy to arrange. I use fresh seasonal fruits, of course, so that depends where you are and in what season you’re making the platter. I like to place a bowl of yogurt in the middle with a drizzle of honey so guests can simply dip the fruit in or spoon out a bit onto their plates. It tastes so good with fruit, I don’t know why we don’t eat it this way more often.
Here’s what I put on this platter and it was delicious and well-received.
