Turkish Shepherd's Salad

By precisely measuring the olive oil instead of pouring it freely, we preserve the classic juicy texture of this traditional salad while keeping the calories light and controlled.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400g ripe tomatoes, finely chopped · 108 kcal in the whole recipe
• 300g cucumbers, partially peeled and finely chopped · 30 kcal in the whole recipe
• 100g green pointed peppers, finely chopped · 20 kcal in the whole recipe
• 100g red onion, finely chopped · 44 kcal in the whole recipe
• 20g fresh flat-leaf parsley, finely chopped · 7 kcal in the whole recipe
• 30g extra virgin olive oil · 270 kcal in the whole recipe
• 30g fresh lemon juice · 7 kcal in the whole recipe
• 1 tsp salt

Method

1. Chop the tomatoes, cucumbers, green peppers, and red onion into small, uniform cubes and place them in a large bowl.

   

2. Add the finely chopped fresh parsley to the vegetables.

   

3. Whisk the olive oil, fresh lemon juice, and salt in a small bowl to prepare the dressing.

   

4. Pour the dressing over the salad, toss gently to combine without crushing the vegetables, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.