Recipes / Lunch

Shepherd’s Salad

Source: David Rosengarten
Difficulty: Medium
Makes: 4 servings

2 cups diced tomatoes (about 4 small tomatoes)
2 cups flat parsley leaves, whole
1 cup seeded and diced green pepper (about 1 large one)
1 cup diced cucumber (about 2 small ones)
1 cup coarsely chopped purple onion
1 cup chunks of Greek feta cheese
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste


  1. Combine all the ingredients, except the salt and pepper, in a large bowl, and mix well.
  2. Just before serving, season the salad with salt and pepper.

Nutrition information:
Calories: 185
Fat: 8.6g
Saturated fat: 5.7g
Carbohydrates: 13.4g
Protein: 7.9g
Potassium: 570.7mg
Fiber: 3.4g
Cholesterol: 33.5mg
Sodium: 442.7mg
Calcium: 252mg

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