Shepherd's Salad

July/August 1995

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This simple salad of chopped summer vegetables and herbs is typical of country salads served throughout the Mediterranean. It is best served right after mixing, but if you wish to make the salad ahead, add the tomatoes just before serving. Serve with warm pita bread.

"I have been looking for this recipe FOREVER--it is simple and absolutely delicious!! "
Shepherd's Salad

Makes: 4 servings

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  • 1 clove garlic, peeled
  • 1/2 teaspoon salt, preferably kosher
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 2 large vine-ripened tomatoes, peeled, if desired, seeded and diced (2 cups)
  • 1/2 English cucumber, peeled and diced (1 1/2 cups)
  • 1/2 cup coarsely crumbled feta cheese, (2 ounces)
  • 1 bunch scallions, (8 scallions), trimmed and chopped
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley


  1. Crush garlic on a cutting board. Sprinkle with salt, and mash into a paste with the side of a chef’s knife. Transfer to a salad bowl. Whisk in lemon juice, oil and pepper. Add tomatoes, cucumber, feta, scallions, mint and parsley and toss gently to mix. Taste and adjust seasonings.


Per serving: 129 calories; 10 g fat (3 g sat, 5 g mono); 5 mg cholesterol; 8 g carbohydrates; 4 g protein; 3 g fiber; 329 mg sodium; 392 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (34% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

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