Shepherd Salad Recipe
Tomatoes, cucumbers, onion, parsley, olive oil, and lemon.
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Ingredients
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Salad Vegetables
Dressing & Seasoning
Method
Prepare Vegetables
- 1
Wash and dry
Rinse the tomatoes, cucumber, and parsley under cold water. Pat dry with a clean kitchen towel or spin in a salad spinner to remove excess moisture.
- 2
Core and dice tomatoes
Remove the tomato cores and seeds if preferred for a less wet salad. Cut the tomatoes into roughly 1/2-inch (1–1.5 cm) dice so they are bite-sized and release minimal liquid.
- 3
- 4
- 5
Chop parsley
Remove thick parsley stems, finely chop the leaves and tender stems until you have about 1 cup packed. Aim for a coarse chop so the herb is noticeable in each bite.
Make Dressing & Assemble
- 6
Whisk dressing
In a small bowl or measuring cup, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon dried oregano (if using). Whisk or shake until emulsified and the salt begins to dissolve. Taste and adjust salt, pepper, or lemon to your preference.
- 7
Combine salad
In a large bowl, add the diced tomatoes, cucumber, sliced onion, and chopped parsley. Pour the dressing over the vegetables and toss gently but thoroughly so everything is evenly coated.
- 8
Rest and adjust
Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld. Re-toss, then taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- 9