(Adapted from Smitten Kitchen.)
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
Pita chips for serving (see below)
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.
This recipe is light, healthy, easy to prepare, and delicious. Serve it with pita chips and hummus for a light summer meal.