1 cup chopped Italian or flat-leaf parsley
1 small hothouse or English cucumber, diced
1 cup thinly sliced red onion
1 large ripe tomatoes, chopped
2-3 tbsp. olive oil
1 tsp. Kosher salt
1/2 tsp. black pepper
2 tsp. ground sumac
1/2 tsp. Aleppo pepper
Juice of 1/2 lemon (about 2 tbsp.)
1. Place the sliced red onion in a colander and sprinkle with some Kosher salt; toss to combine. Let sit for 5-10 minutes and rinse with water. Shake well to remove as much water as possible. This step will help to tone down the sharp flavor of the onion.
2. Combine all the ingredients together in a bowl.
3. Let sit for at least 1 hour before serving to allow the flavors to meld.