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Fresh Turkish Çoban Salatası Recipe Easy Shepherds Salad with Pomegranate Dressing

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A vibrant and refreshing Turkish shepherd’s salad featuring crisp vegetables and a tangy-sweet pomegranate molasses dressing, perfect for any occasion.

Ingredients

Scale
  • 2 large ripe tomatoes, diced
  • 1 large cucumber, peeled and diced
  • 1 green bell pepper, seeded and finely chopped
  • 1 small red onion, finely diced and soaked in cold water for 10 minutes
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup pomegranate seeds (fresh or frozen)

Instructions

  1. Rinse and dry all fresh produce. Dice the tomatoes into roughly 1/2-inch pieces. Peel and dice the cucumber similarly. Remove seeds and finely chop the green bell pepper. Dice the red onion finely, then soak it in cold water for 10 minutes to reduce sharpness. Drain thoroughly.
  2. Finely chop the parsley and mint leaves to about 1/8 inch pieces for even distribution and aroma release.
  3. In a small bowl, whisk together pomegranate molasses, extra virgin olive oil, fresh lemon juice, and minced garlic (if using). Season with salt and freshly ground black pepper. Adjust acidity or sweetness as needed.
  4. In a large mixing bowl, combine diced tomatoes, cucumber, bell pepper, drained onion, and chopped herbs. Pour the dressing over the salad and toss gently until evenly coated.
  5. Sprinkle pomegranate seeds on top just before serving to maintain their crunch and vibrant color.
  6. Serve immediately or chill in the refrigerator for 15-20 minutes to allow flavors to meld. Add pomegranate seeds after chilling to avoid sogginess.

Notes

Use fresh, firm vegetables to avoid sogginess. Soak red onions in cold water to mellow sharpness. Whisk dressing ingredients well to emulsify. Toss salad gently to maintain crisp textures. Add pomegranate seeds last to keep crunch. Store leftovers in fridge up to 2 days, keeping pomegranate seeds separate.

Nutrition

Keywords: Çoban Salatası, shepherd's salad, Turkish salad, pomegranate dressing, fresh salad, vegan salad, gluten-free salad

Find it online: https://tomyumy.com/fresh-turkish-c-oban-salatasi-recipe-easy-shepherds-salad-with-pomegranate-dressing/