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Fresh Mediterranean salad made with tomatoes, cucumber, peppers, onion, olive oil and lemon.
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Shepherd's Salad (150 g) has 62 calories. That works out to 41 calories per 100 g. It contains 9.3 g of carbs, 1.8 g of protein, 2.4 g of fat and 2.6 g of fiber. Its 27 mg of Vitamin C covers 30% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 100 g
41
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
1.2g
· 2% DV
Fat
1.6g
· 2% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 11% · Fat 33%
Vitamins
Vitamin C
18mg · 20% DV
Vitamin A
110µg · 12% DV
Vitamin K
13µg · 11% DV
B5
0.23mg · 5% DV
Minerals
Potassium ⭐
210mg · 6% DV
Magnesium
11mg · 3% DV
Phosphorus
23mg · 3% DV
Calcium
17mg · 2% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 41 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.23g
MONOUNSATURATED
0.66g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Tomatoes and cucumbers release water after being cut, especially once salt is added. Salt the salad just before serving and avoid leaving the chopped vegetables sitting for long.
Soak thinly sliced onion in cold water for a few minutes, then drain it well. This softens its pungency while keeping some crunch.
You can chop the ingredients a few hours ahead, but combine the tomatoes, salt, lemon juice, and olive oil shortly before serving. Once dressed, the salad gradually softens and releases liquid.
Keep leftovers in an airtight container in the refrigerator and ideally eat them the next day. The texture and freshness decline quickly, particularly when the salad contains onion and dressing.
Freezing is not recommended because raw tomatoes and cucumbers become soft and watery after thawing. It is best prepared fresh.
Lemon juice gives a fresh, bright flavor that suits tomatoes and cucumbers, while vinegar tastes sharper and more pronounced. Both work; pomegranate molasses creates a deeper, slightly sweet-tart variation.
Olive oil is optional, but it rounds out the flavor and can support absorption of some fat-soluble plant compounds. Use an amount that fits your taste and the rest of the meal.
It pairs especially well with grilled fish, chicken, meatballs, bean dishes, and yogurt-based foods. Its crisp, acidic flavor can balance richer main dishes.
For most people, it is a light dinner side. However, raw onion, lemon, or vinegar may trigger heartburn or bloating in people with reflux or a sensitive stomach.
Traditional versions commonly include tomatoes, cucumbers, peppers, onion, parsley, and a simple dressing, though recipes vary by household and region. Adding feta cheese is common, but it changes the salad’s flavor and nutritional profile.
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Nutrition data compiled from USDA FoodData Central and scientific sources.