This is a very well known salad dish, in the Middle-East, and is particularly associated with Egypt and the Lebanon. Its really easy to prepare, needing some coarse chopping and then mixing. The only thing is, it benefits from "marinading" in the lemon juice for an hour or so.
The final flourish, the addition of a spice called sumac
is optional, but authentic. Our supply is Iranian sumac, bought in Tehran from THE most amazing spice shop, and supplied by really friendly people.