This Southeastern Turkish take on classic shepherd salad adds the smoky heat of isot pepper to chopped vegetables. It brings bright color and a bold kick to the breakfast table.
Dice the tomatoes, cucumber, long green pepper, and red onion.
Finely chop the parsley and mix it with the isot pepper.
Add the lemon juice, olive oil, and salt, toss, and serve immediately.
Add the isot pepper at the end; if mixed in earlier, it will absorb the salad juices and release its heat too soon.
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