Ingredients
- 1 pound tomatoes
- diced
- 3/4 pound cucumbers (1 European or 4 Persian)
- diced
- 1 green pepper
- preferably a long green Italian frying pepper
- seeded and diced
- 1/2 small red onion
- sliced
- soaked in cold water for 5 minutes
- drained and rinsed
- 1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
- 1 tablespoon chopped dill
- 2 tablespoons chopped mint
- 1 teaspoon sumac
- 1/2 to 1 teaspoon Turkish or Aleppo pepper
- Salt to taste
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 to 2 ounces feta
- crumbled (1/4 to 1/2 cup) (optional)
- Black olives as desired (optional)
- Romaine lettuce leaves and pita bread for serving (optional)
Instructions
- Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes.
- After 30 minutes toss together, taste and adjust seasonings.
- Garnish with olives and serve, with pita bread and romaine lettuce if desired.
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