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.