Simple Shepherd’s Salad is another book-inspired recipe for The Jinn Daughter.
This classic Mediterranean/Middle Eastern side dish pairs super well with my Mushroom Shawarma Grain Bowls, and is a more traditional version of my Chickpea Shepherd’s Salad.
Why I love Shepherd’s Salad
The reason I love Simple Shepherd’s Salad is right in the name: it’s simple.
This crisp, refreshing dish involves just a few ingredients: tomatoes, cucumbers, red onion, and green pepper. You can put any herbs you like into it, but I love using fresh mint, some dill, and parsley.
The salad dressing isn’t even really a dressing. It’s just lemon juice squeezed over the veggies and herbs, along with a little olive oil, salt, and pepper.
Throw all the ingredients in a large bowl, stir them together, and refrigerate for 30-60 minutes for a dynamite side dish.
What else can you serve with Simple Shepherd’s Salad?
Obviously, I think you should make Shepherd’s Salad anytime you’re cooking up some Mushroom Shawarma Grain Bowls. However, it’s also a great make-ahead dish for potlucks, BBQs, picnics, and other gatherings. Double or triple the ingredient amounts to feed a crowd or to have leftovers for lunch all week.
The bright, citrusy flavor cuts through spiced, spicy, and cream-based dishes really well. Serve it up with some Black Bean Burgers, Halal-Inspired Chicken and Rice, or Nashville Hot Chicken Sandwiches.
Or, make it as a healthy side dish for Mac and Cheese, Mushroom Brie Mac and Cheese, or Salmon with Creamy Dill Sauce.
Simple Shepherd's Salad
Ingredients
- 1 cup diced Persian cucumbers
- 1/4 cup diced green pepper
- 1/2 cup diced grape tomatoes
- 1/4 cup chopped fresh parsley
- 2 tbsp diced red onion
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- salt to taste
- ground black pepper to taste
Instructions
- Place all salad ingredients in a medium bowl and toss to combine. Let marinate in the fridge for 30-60 minutes before serving.