• Yield: Serves 4

  • Time: 10 minutes cooking

Region: Bolu, all regions

There is no mention of this popular salad anywhere until the 1950s. Shepherds probably took a few tomatoes and an onion in their sacks to eat for lunch. They smashed the onion, halved the tomatoes and ate them together in a rudimentary salad. City restaurants eventually refined the sheperd’s salad, chopping the ingredients more finely: Some versions omit the olive oil; some add cottage cheese.

The Turkish Cookbook The Turkish Cookbook by Musa Dağdeviren


  • 400g / 2 cups / 14 oz tomatoes, diced into 5 mm (1/4 inch) cubes

  • 150g / 1 cup / 5 1/4 oz cucumber, diced into 5 mm (1/4 inch) cubes

  • 2 banana peppers (mild sweet peppers), sliced into crescents

  • 1 (120 g) / 1 (3/4 cup / 4 oz) medium onion, sliced

  • 1/4 bunch flat-leaf parsley, finely chopped

  • 1/4 bunch basil, finely chopped

For the dressing:

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • 1 tbsp grape vinegar

  • 1/4 tsp salt


Put all the salad ingredients into a large, deep bowl.

To make the dressing:

Mix the dressing ingredients in a separate bowl, then drizzle the dressing over the salad, mix gently and serve.

From The Turkish Cookbook by Musa Dağdeviren. Photography by Toby Glanville. Copyright 2019 Phaidon.