Israeli Salad

From Smitten Kitchen

2 medium roma tomatoes, cubed

1-lb English cucumber, cubed
½ medium red onion, cubed, or 4 scallions, finely sliced
3 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 to 3 tablespoons olive oil
1½ teaspoons sumac powder
Salt and pepper, to taste

You can either toss all of the vegetables in one large bowl, and pour over it the parsley, lemon juice, olive oil and sumac mixture you whisked separately in a small bowl, or if you’re in a hurry just toss everything all at once.

Other additions: ½ to 1 cup crumbled or cubed feta, 1 bell pepper, cut into cubes, 1 15-ounce can of chickpeas, rinsed and drained, ½ to 1 cup coarsely chopped olives, 1 to 2 tablespoons finely minced mint or dill or pita chips (see below). You could also whisk a couple tablespoons of tahini into the dressing for a thicker, sesame-coated flavor.