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.
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.