Shepherd’s Salad Recipe

Prepare tomatoes

Core and dice the tomatoes into roughly 1/2-inch pieces. If tomatoes are very juicy, remove some of the seeds/juice before dicing to prevent a watery salad. Measure about 3 cups once diced.

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise. Scoop out large seeds with a spoon if desired, then dice into 1/2-inch pieces to yield about 1 1/2 cups.

Prepare pepper and onion

Remove the stem and seeds from the green bell pepper and dice into 1/4–1/2-inch pieces (about 3/4 cup). Peel and finely dice the red onion into small pieces (about 1/2 cup). If onion is strong, soak diced onion in cold water for 5 minutes then drain and pat dry to mellow flavor.

Chop herbs

Finely chop the flat-leaf parsley (and optional mint) and gently toss with the diced vegetables so herbs are evenly distributed.

Place the diced tomatoes, cucumber, green pepper, red onion, and chopped parsley (and mint if using) in a large mixing bowl and gently toss to combine. Set aside while you whisk the dressing so the flavors begin to mingle.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, and red wine vinegar.

Add dried oregano, kosher salt, and freshly ground black pepper. If your tomatoes are not very sweet, add the optional 1/2 tsp sugar or honey to balance acidity.

Whisk vigorously (or close the jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning — add a pinch more salt, lemon, or olive oil as needed.

Pour the dressing over the prepared salad and toss gently but thoroughly so all vegetables are coated.

Let the salad rest for 5–10 minutes at room temperature to allow flavors to marry. Taste again and adjust seasoning just before serving (more salt, pepper, or lemon juice to brighten).