6 Roma tomatoes, diced (about 3 cups diced tomatoes)
1 Large English cucumber (or hot-house cucumber), diced
½ to ¾ packed cup/ 15 to 20 g chopped fresh parsley leaves
salt, to taste
½ tsp black pepper
1 tsp ground Sumac
2 tbsp Early Harvest extra virgin olive oil
2 tsp freshly squeezed lemon juice

 

Method:

Place the diced tomatoes, cucumbers, and parsley in a large salad bowl.

Add salt and set aside for 4 minutes or so.

Add the remaining ingredients and give the salad a gentle toss.

Allow the flavors a few minutes to meld before serving