Salatah Fallahia (Palestinian Farmer’s Salad)

Recipe adapted from Nadia Tommalieh

Yield: 6 servings

Ingredients

Salad:

6 Persian cucumbers (or 1 English cucumber), finely chopped

1 medium onion, finely chopped

4 scallions, both the white and the green parts, finely chopped

4 medium tomatoes on the vine, finely chopped with the juice squeezed out a little

1 jalapeno pepper, seeded and finely chopped

1 bunch of parsley, stems removed and finely chopped

1/4 cup fresh mint leaves, chopped

Dressing:

1/3 cup fresh lemon juice

1/3 cup extra virgin olive oil

1 small garlic clove, crushed

1 tablespoon white vinegar

1 tablespoon sumac

1 teaspoon fine sea salt, plus more or less to taste

Instructions

Make the salad:

- Combine all the chopped vegetables in a medium bowl.

Mix the dressing:

- In a separate bowl, whisk together the lemon juice, olive oil, garlic and vinegar. Add the sumac and salt and whisk again.

Prepare the salad:

- Add the dressing to the chopped vegetables just before serving.