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)
Black olives as desired (optional)
Romaine lettuce leaves and/or pita bread for serving (optional)
- Let onions sit in lemon juice with a pinch of salt for 10 minutes.
- Combine all of the ingredients except the olives and romaine in a large bowl and toss together.
- 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.
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