Adapted from Smitten Kitchen.
This recipe is light, healthy, easy to prepare, and delicious. Serve it with pita chips (see note below) and hummus for a light summer meal.
2 medium tomatoes, cubed
1 cucumber (about one pound), cubed
1/2 medium red onion, diced
3 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 to 3 tablespoons olive oil
1 1/2 teaspoons sumac powder (optional) or seasoning of your choice
Salt and pepper, to taste
Toss the tomatoes, cucumber, onion, and parsley together in a large bowl. Whisk together the lemon juice, olive oil, and seasoning, and pour that over the top. Mix together and serve.
You might also add crumbled feta (to taste), a can of chickpeas, rinsed and drained, or some chopped kalamata olives.
Pita chips are great with this and super easy to make. Slice pita into chip-sized pieces (or tear if you're in a hurry), spray with olive oil (or brush if you don't have an oil sprayer), top with sea salt (or table salt if you don't have sea salt), and bake on a baking sheet in a single layer at 350 until they start to get crispy and brown, usually around 10 minutes.