Turkish Shepherds Salad

• 1 pound tomatoes, diced
• 3/4 pound cucumbers (1 European or 4 Persian), diced
• 1 green pepper, preferably a long green Italian frying pepper, seeded and diced
• 1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
• 1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
• 1 tablespoon chopped dill
• 2 tablespoons chopped mint
• 1 teaspoon sumac
• 1/2 to 1 teaspoon Turkish or Aleppo pepper
• Salt to taste
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
• Black olives as desired (optional)
• Romaine lettuce leaves and pita bread for serving (optional)

1. Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes.
2. After 30 minutes toss together, taste and adjust seasonings.
3. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

tomatoes, cucumbers, green pepper, red onion, flatleaf parsley, dill, mint, sumac, turkish, salt, lemon juice, extra virgin olive oil, feta, black olives, serving

Taken from cooking.nytimes.com/recipes/12609 (may not work)