Turkish · Lunch
Chopped Shepherd Salad
Turkish chopped shepherd salad made from tomato, cucumber, green bell pepper and red onion with parsley, lemon juice and olive oil. Raw, no-cook vegetable dish finished with crumbled feta cheese. Crisp, tangy and lower in oil than traditional versions, served as a fresh side or light lunch.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
154Calories
5.2gProtein
9.2gFat
15.1gCarbs
8.2gSugar
3.5gFiber
340mgSodium
22mgChol
3.5gSat Fat
700mgPotassium
130mgCalcium
1.5mgIron
0.2mcgVitamin B12
68mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Turkish Ayran
international
vegetarian
gluten-free
low-calorie
low-cholesterol
low-carb
low-calorie
Instructions
1
Prep
Dice the tomato, cucumber, green bell pepper and red onion into small, even pieces. Finely chop the parsley and combine all vegetables with the parsley in a bowl.
2
Finish
Drizzle the lemon juice and olive oil over the vegetables, season with salt and black pepper, and toss until evenly coated and glistening.
3
Plate
Transfer the salad to a plate, scatter the crumbled feta over the top, and serve immediately while vegetables are still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g tomato
- 5.6 oz160g cucumber
- 3.6 oz100g green bell pepper
- 1.4 oz40g red onion
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 1.4 oz40g feta
- a pinch of salt
- a pinch of black pepper
