Shepherd's Salad (Çoban Salata)

Slice the onion into thin half-moons, rub with a pinch of salt between your palms, rest for five minutes, then rinse and drain; the sharpness softens.

Cut the tomatoes, cucumbers and peppers into even dice of about one centimetre; you can remove the tomatoes' seeds and excess juice.

Finely chop the parsley and put it in a wide bowl with the vegetables.

Whisk the olive oil and lemon juice in a separate bowl, pour over the salad and toss.

Add the salt just before serving and toss once; sprinkle with sumac if you like and serve straight away.