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Active time
20 minutes
Total time
20 minutes
6 Servings

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) 

  1. Let onions sit in lemon juice with a pinch of salt for 10 minutes. 
  2. Combine all of the ingredients except the olives and romaine in a large bowl and toss together.
  3. Taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired. 

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 media@oldwayspt.org.


Calories: 90
Fat: 7g
Saturated Fat: 1g
Sodium: 10mg
Carbohydrate: 7g
Fiber: 2g
Protein: 1g

Yield: 6 Servings

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