Middle Eastern Salad

I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

The basic vegetable components of the salad are:
Diced tomatoes (or halved cherry tomatoes)
Diced cucumbers (seedless is preferable, but cored regular cucumbers are fine too)
Diced onions (red is preferable)
Sliced radishes
Diced red or green pepper
Sliced scallions

Herbaceous add-ons include:
Parsley, stemmed and roughly chopped
Cilantro, stemmed and roughly chopped
Dill, chopped
Chives, chopped
Tarragon, chopped

Dressing usually consists of:
Olive oil
Lemon juice
Lime juice

Spices include:
Salt
Pepper
Sumac

Fun add-ons include:
Feta cheese
Leftover meat chunks (such as chicken kabab)
Chickpeas
Crushed pita chips
Yogurt (or yogurt-based sauces such as tzaziki or shallot yogurt sumac sauce)

Serve with pita.

Fattoush salad with fried chickpeas
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