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Ingredients
• 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
Instructions
1. Chop Parsley: Wash and thoroughly dry the parsley. Chop it finely (but not into a mush).
2. Mix Ingredients: In a bowl, combine parsley, cucumber, onion, and any optional add-ins.
3. Season: Sprinkle with sumac, drizzle with lemon juice and olive oil, and season with salt.
4. Toss & Taste: Mix well and taste for balance. Add more lemon or sumac as desired.
5. Serve: This salad is fresh and bright on its own or as a topping for grilled meats or falafel.
Why This Works: The sumac gives a tangy, lemony depth without relying on tomatoes, and parsley is the star. You could also scoop it with warm pita bread, add crumbled feta, or use it as a side to grilled halloumi.