Shepherd’s Salad from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein

Ingredients

• 1 large or 2 small cucumbers, peeled, seeded, and chopped
• 3 large, ripe tomatoes, peeled, seeded, and chopped
• 4 to 6 tablespoons extra-virgin olive oil ½ cup red wine vinegar, or more to taste salt and freshly ground black pepper oil-cured black olives
• 1 small bell pepper, any color, seeded and chopped
• 4 to 8 anchovy fillets (optional)
• ½ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh mint
• 1 red onion, finely minced
• 2 cloves garlic, green sprouts removed and minced (optional)