Shepherd’s Salad with Feta: A Fresh Mediterranean Classic

I’ve always loved the bold, fresh flavors of Mediterranean cuisine, and one salad I keep coming back to is Shepherd’s Salad. You’ll find versions of it all over the Middle East, whether it’s called “Salata Arabieh” in Palestinian kitchens, “Salat Katzutz” in Israeli homes or “Çoban Salatası” in Turkey where it likely originated. It’s one of those dishes that transcends borders.

This is my take on the classic. It’s a no-cook, veggie-packed bowl that comes together in minutes and goes with just about everything. Naturally gluten-free and vegetarian, it’s light, refreshing and perfect for warm-weather meals, picnics or potlucks.

Bowl Insights

What I love most about this salad is how it proves that simple ingredients can deliver serious flavor. It’s built on everyday vegetables—things you probably already have in your fridge—but when they’re chopped small and dressed right, they transform into something that’s bright, bold and seriously satisfying.

Here’s what’s in the bowl and why it works:

• Roma Tomatoes: Firm and juicy with just the right amount of sweetness. I go with Roma for their texture, but any ripe red tomato works. All are rich in lycopene, an antioxidant linked to heart health.
• Bell Peppers: I use a mix of red, orange and yellow for their natural sweetness, vibrant color and nutrient density. They add crunch, a boost of vitamin C and a broad spectrum of antioxidants.
• English Cucumber: Crisp and clean with no bitterness. I leave the skin on for extra texture and hydration. Persian cucumbers are a great swap if you want to stay closer to tradition.
• Red Onion: Adds just enough sharpness to balance out the sweet veggies. It’s also a great source of quercetin and anthocyanins, two potent antioxidants.
• Green Onions: These go in last, just before serving, for a fresh, mild pop that brightens the bowl. They also deliver a good dose of vitamin K and carotenoids.
• Fresh Parsley: It’s not just for looks. Parsley brings a clean, peppery finish and adds vitamin C and other plant compounds that support immunity.
• Feta Cheese (Optional): If you include dairy, feta adds creamy, salty contrast along with calcium and probiotics that support gut health.
• Lemon-Garlic Dressing: Just three ingredients—extra-virgin olive oil, lemon juice and garlic—but it ties everything together. Fresh garlic is essential for both flavor and antioxidant power, so don’t skip it.

Bowl Building Blocks

This Shepherd’s Salad comes together with just a handful of fresh, everyday ingredients. That’s what makes it so easy to keep on repeat. Here’s what you’ll need to build your bowl: nothing fancy, just bright veggies, bold herbs and a simple dressing that ties it all together.

Base Bowl Blend

• 3 Roma tomatoes, seeded and chopped
• 1 1/2 cups chopped bell pepper (mix of red, orange and/or yellow, about 1 large total)
• 1 English cucumber, seeded and chopped
• 1/4 large red onion, chopped
• 4 green onions, thinly sliced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup feta cheese, crumbled or cubed (optional)
• Salt and freshly cracked black pepper, to taste

Lemon-Garlic Dressing

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1-2 cloves garlic, minced
• Salt and freshly cracked black pepper, to taste

Build Your Bowl

This salad comes together in just a few easy steps—no cooking required. Once you’ve chopped your veggies and mixed your dressing, it’s all about layering and tossing. Here’s how to bring it all together.

1. Prep the Veggies: Dice the tomatoes, bell pepper, cucumber and onion into bite-sized pieces. Thinly slice the green onions and finely chop the parsley.
2. Mix the Base: In a large bowl, combine the tomatoes, bell pepper, cucumber and onion. Lightly season with salt and pepper.
3. Make the Dressing: In a small bowl or jar, whisk or shake together the olive oil, lemon juice and minced garlic. Season with salt and pepper to taste.
4. Dress the Salad: Drizzle the dressing over the veggie mix and toss until evenly coated.
5. Add Final Layers: Just before serving, mix in the green onions and parsley. Top with feta, if using.
6. Chill and Serve: For best flavor, refrigerate the salad for 15-30 minutes before serving. Enjoy it as a light meal or alongside grilled protein or a warm pita.
7. Store Properly: Store leftovers in an airtight container for up to three days. If making ahead, keep the dressing separate to prevent sogginess.

Customize Your Bowl

This Shepherd’s Salad is naturally flexible, making it easy to adapt to your preferences or whatever you have in your kitchen. A few simple tweaks can change the flavor, boost the nutrition, or turn it into a heartier meal. Here are some ideas to get you started!

• Add More Protein: Turn it into a full meal by adding grilled chicken, salmon or shrimp. For a plant-based option, try baked tofu or a scoop of quinoa.
• Switch Up the Herbs: Parsley adds a classic touch, but fresh mint, cilantro or basil can each bring a different dimension and depth of flavor.
• Change the Texture: Add diced avocado for creaminess or toss in toasted seeds or chopped nuts for a satisfying crunch. Roasted chickpeas also make a great crunchy topper.

Let Me See Your Bowl

If you enjoy this Shepherd’s Salad, which I’m quite sure you will, drop a comment below and share your pics on Instagram (@that.salad.lady) and TikTok (@thatsaladlady). Don’t forget to add the hashtags #thatsaladlady and #buildyourbowl.

Love it? Pin it on Pinterest and share it on Facebook using #thatsaladlady. I can’t wait to see your creations!

Shepherd’s Salad with Feta: A Fresh Mediterranean Classic

Recipe by That Salad Lady

4.9 from 7 votes

Course: Main, SidesCuisine: Mediterranean, Middle EasternDifficulty: Easy

Servings

2

servings

Prep Time

15

minutes

Calories

175

kcal

Total Time

15

minutes

A fresh take on the Shepherd’s Salad, this no-cook Mediterranean favorite is naturally gluten-free, vegetarian and perfect for warm-weather meals.

Ingredients

• Base Salad Blend

• 3 Roma tomatoes, seeded and chopped

• 1 1/2 cups chopped bell pepper (mix of red, orange and/or yellow, about 1 large total)

• 1 English cucumber, seeded and chopped

• 1/4 large red onion, chopped

• 4 green onions, thinly sliced

• 1/2 cup fresh parsley, finely chopped

• 1/4 cup feta cheese, crumbled or cubed (optional)

• Salt and freshly cracked black pepper, to taste

• Lemon-Garlic Dressing

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons freshly squeezed lemon juice

• 1-2 cloves garlic, minced

• Salt and freshly cracked black pepper, to taste

Directions

• Prep the Veggies: Dice the tomatoes, bell pepper, cucumber and onion into bite-sized pieces. Thinly slice the green onions and finely chop the parsley.
• Mix the Base: In a large bowl, combine the tomatoes, bell pepper, cucumber and onion. Lightly season with salt and pepper.
• Make the Dressing: In a small bowl or jar, whisk or shake together the olive oil, lemon juice and minced garlic. Season with salt and pepper to taste.
• Dress the Salad: Drizzle the dressing over the veggie mix and toss until evenly coated.
• Add Final Layers: Just before serving, mix in the green onions and parsley. Top with feta, if using.
• Chill and Serve: For best flavor, refrigerate the salad for 15-30 minutes before serving. Enjoy it as a light meal or alongside grilled protein or a warm pita.
• Store Properly: Store leftovers in an airtight container for up to 3 days. If making ahead, keep the dressing separate to prevent sogginess.

Notes

• Time-Saving Hack: Chop the vegetables a day in advance and store them in the fridge. Just wait to add the dressing and green onions until right before serving to keep everything fresh and crisp.
• Make It Vegan: Skip the feta or use a plant-based alternative. For a creamy, dairy-free boost, add diced avocado. Toasted seeds or chopped nuts are great for extra texture.
• Serving Suggestions: Serve with warm pita, grilled protein or as part of a mezze spread. To make it more filling, top with quinoa, baked tofu or roasted chickpeas for added protein and crunch.

This information is provided as a courtesy and is only an estimate. Please review my full disclaimer to get a clear understanding of the nutrition and health information and resources presented and written on my website.