Coban Salatasi

Nutrition · per serving

Steps

1. 1

   Wash and dry the tomatoes, cucumber, parsley, and pomegranate seeds if needed. Dice the tomatoes and cucumber into small, even pieces so the salad eats neatly on a spoon. Thinly slice the red onion and finely chop the parsley.

   300 g ripe tomatoes, small dice200 g cucumber, small dice60 g red onion, very thinly sliced20 g flat-leaf parsley, finely chopped80 g pomegranate seeds
2. 2

   In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and black pepper until the dressing looks slightly thickened and evenly combined. Taste it; it should be bright, tangy, and lightly tart from the sumac.

   20 ml extra-virgin olive oil20 ml lemon juice, freshly squeezed4 g sumac4 g fine sea salt1 g black pepper, freshly ground
3. 3

   Place the tomatoes, cucumber, red onion, parsley, and pomegranate seeds in a mixing bowl. Pour over the dressing and toss gently but thoroughly so the vegetables stay distinct rather than crushed.

   300 g ripe tomatoes, small dice200 g cucumber, small dice60 g red onion, very thinly sliced20 g flat-leaf parsley, finely chopped80 g pomegranate seeds20 ml extra-virgin olive oil20 ml lemon juice, freshly squeezed4 g sumac4 g fine sea salt1 g black pepper, freshly ground
4. 4

   Let the salad stand for 5 minutes before serving so the onion softens slightly and the sumac perfumes the juices. Toss once more, then serve immediately while fresh and crisp.

Origin & History

Coban Salatasi, or shepherd's salad, is a classic Turkish table salad made from finely chopped fresh vegetables dressed simply with الزيت-style pantry staples such as olive oil and lemon. Regional and household variations are common, and additions like pomegranate seeds and sumac reflect the broader Turkish love of tart, fresh, herbaceous flavors.