Çoban Salata

Wash all produce. Core and cut the Tomato into bite-sized wedges or chunks, peel if you like and slice the Cucumber into half-moons, remove seeds and thinly slice the Green Pepper, and thinly slice the Red Onion into half-moons.

Trim and finely chop a generous handful of flat-leaf Parsley and add it to a large mixing bowl with the prepared vegetables.

In a small bowl or jar whisk together Extra-Virgin Olive Oil and Lemon Juice until combined; stir in Sumac, Salt and Ground Black Pepper to taste to make the dressing.

Pour the dressing over the vegetables and toss gently but thoroughly so everything is evenly coated.

Taste and adjust seasoning as needed. Let the salad rest 5–10 minutes for the flavors to meld, then serve chilled or at room temperature.