Israeli Salad

2 tomatoes (you can substitute halved grape tomatoes)
1 English or burpless cucumber
1/2 red onion, chopped
Italian parsley, finely chopped
Juice of one lemon
2 Tbsp. extra-virgin olive oil
Salt and pepper
Dried sumac* (optional)

Optional add-ins–fresh slivered basil, crumbled feta cheese, halved Kalamata olives, capers

Cut tomatoes and cucumber into 1/2″ cubes. Combine in serving bowl with chopped red onion and drizzle with the juice of one fresh lemon and extra-virgin olive oil. Sprinkle with chopped fresh parsley and add salt and pepper to taste.

*Sumac is a Middle Eastern spice that has a bright, lemon flavor and a brick red color. I found it at Penzey’s Spices. You don’t need it, but it is really special.