Cooked - Parsley & Sumac Salad - Salatat Baqdunis

Parsley & Sumac Salad - Salatat Baqdunis

2 cups finely chopped curly parsley (stems removed)

1 small cucumber, diced

¼ small red onion, thinly sliced or finely diced

1 teaspoon sumac

Juice of 1 lemon (adjust to taste)

2 tablespoons extra virgin olive oil

Salt to taste

Optional: a handful of pomegranate seeds or diced radishes for crunch

Chop Parsley: Wash and thoroughly dry the parsley. Chop it finely (but not into a mush).
Mix Ingredients: In a bowl, combine parsley, cucumber, onion, and any optional add-ins.
Season: Sprinkle with sumac, drizzle with lemon juice and olive oil, and season with salt.
Toss & Taste: Mix well and taste for balance. Add more lemon or sumac as desired.
Serve: This salad is fresh and bright on its own or as a topping for grilled meats or falafel.