Turkish Shepherd’s Salad

This is a healthy – yet addictive — salad that goes great as a side with any Middle Eastern dish, such as mujadarah. A single recipe makes enough to serve 2-4 (depending on how many other items are on your menu), but I like to make a triple recipe and have it on hand over a few days for a healthy meal or snack. I got the idea for this Shepherd’s salad from a wonderful version I enjoyed at the Turkish Kitchen in New York. They serve great Turkish food in a very trendy, nightclubish atmoshpere. The Turkish salad is a must-order there. I love the burst of flavor from the briney kalamata olives, a lovely contrast to the fresh, crunchy vegetables and parsley.

Shepherd’s Salad:

1 1/2 cups diced persian cucumber

1 cup diced roma tomato

1/4 cup pitted kalamata olives, drained

1/2 cup parsley, roughly chopped

1/3 cup minced red onion

3 tablespoons lemon juice

3 tablespoons olive oil

1 tablespoon cider vinegar

1/2 teaspoon salt

Toss all ingredients in a medium bowl to combine.