Zubereitung

1. 1

   Wash the tomatoes, cut out the stem ends and cut the tomatoes into cubes of about 1 cm. Wash the cucumber, peel it in strips if you like, quarter it lengthways and dice it to the same size.

2. 2

   Peel and finely dice the onion. Wash the pointed peppers, remove the stems and seeds and cut the peppers into small dice.

3. 3

   Wash the parsley and mint, shake them dry and finely chop the leaves.

4. 4

   Squeeze the lemon and whisk 2 to 3 tbsp of the juice with the olive oil, salt and sumac in a small bowl, keeping back a pinch of sumac for sprinkling.

5. 5

   Mix the vegetables and herbs in a bowl, pour over the dressing and toss everything lightly. Season with salt and lemon juice, sprinkle with the remaining sumac and serve immediately.

6. 6

   Tip: Only dress the salad shortly before eating, otherwise the tomatoes and cucumber will release water; without dressing, the chopped vegetables keep covered in the fridge for a few hours. Birinc bi şehriye — White Rice with Toasted Vermicelli and any kebab go well with it. If you like heat, add a pinch of red pepper flakes (Pul Biber).