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» Pale Yellow

Cream together butter and sugar until pale yellow.

Shepherd Salad

Tracy Byrne

After last week's cupcake fest, I wanted to post something healthy.  Now that it's summer vacation I actually have time to make a nice lunch and eat it during the day.  There are few things better than fresh vegetables, some feta, and a light dressing!  When tomatoes are at their peak, I want to eat them everyday.

I had never heard of a Shepherd Salad before I moved to New York, but now I love them!  When I order one from a restaurant they always seem to have too much oil or not enough feta.  Typically I just make the salads at home now.  I feel like this salad goes by a lot of different names, but whatever it's called, it's delicious!

This a salad that gets better as the week goes on.  I made the salad Monday morning and ate some for lunch all week.  Luckily, I can eat the same thing multiple days in a row!  This is a quick and easy lunch salad or side salad.  Shepherd salad would also be great for a picnic or barbecue.  All ingredients are completely customizable for your tastes and preferences.  I like my salad this way!

Print the Recipe.

Shepherd Salad Yield 4-6 servings

2 beefsteak tomatoes 1 English cucumber 1 medium red onion 2 lemons, juiced olive oil salt pepper 8 ounces feta cheese

  1. Chop the tomatoes into quarters and squeeze the excess juice and chop up.  Chop the cucumber and add it to the tomatoes.
  2. Peel and slice the red onion into thin pieces, add to the tomatoes and cucumbers.
  3. Juice two lemons into the vegetables and add in a swig of olive oil.  Add salt and pepper to taste.  Mix to combine.
  4. Chop up the feta and add to the salad.  Mix in.
  5. Cover with plastic wrap and refrigerate.  Drain excess liquid if necessary.