This summer salad is distinctive because of all the fresh herbs and the sumac and red pepper used to season it.
½ small red onion, finely chopped
3 tablespoons fresh lemon juice
2 cups diced tomato
3 cups of diced cucumber, preferably the Persian or small ones
1 green pepper, preferably a long green Italian frying pepper, seeded and diced (about 1 cup)
¼ cup (loosely packed) finely chopped flat-leaf parsley
1 tablespoon chopped dill
2 tablespoons chopped mint
1 teaspoon sumac
½ to 1 teaspoon Turkish or Aleppo pepper
Salt to taste
3 tablespoons extra virgin olive oil
1 to 2 ounces feta, crumbled (¼ to ½ cup) (optional)
olives as desired, we recommend gemlik olives (optional)
Romaine lettuce leaves and/or pita bread for serving (optional)
Recipe courtesy of Ana Sortun; photograph courtesy of Oldways.
High resolution photo and reprinting permission available upon request. Please contact the Oldways PR & Media Manager at [email protected].
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