Ingredients:

  • 3 cups (450g) English cucumber, finely diced
  • 2 cups (300g) Roma tomatoes, seeded and finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (15g) fresh parsley, chopped
  • 1/4 cup (5g) fresh mint leaves, chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) sumac
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Dice the cucumbers and tomatoes into uniform 1/4-inch pieces. Finely mince the red onion.
  2. In a small jar or bowl, combine the olive oil, lemon juice, sumac, salt, and pepper. Shake or whisk vigorously until the dressing is opaque and well-combined.
  3. Place the diced vegetables and chopped herbs into a large mixing bowl. Pour the dressing over the top and toss gently.
  4. Let the salad sit for 2-3 minutes to allow the sumac to hydrate and the flavors to meld.