2 1/2 cups grape tomatoes and/or cherry tomatoes, halved
1 1/2 cup sliced radishes
1 yellow bell pepper, seeded and chopped in 3/4-inch pieces
1/3 cup diced onion
1/3 cup chopped fresh mint
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
1 lemon, zested and juiced
1 teaspoon ground sumac, or substitute paprika
Salt and pepper
Chop all the vegetables and herbs and place in a large salad bowl, or on a platter. Sprinkle the top of the salad with lemon zest and ground sumac. Then drizzle with olive oil and lemon juice. Toss well. Taste, then salt and pepper as needed. Refrigerate until ready to serve.