Afghan salad

Instructions

1. Cut the tomatoes and cucumbers into small, even dice, removing the wettest seeds.
2. Finely slice the red onion and rinse it quickly under cold water to mellow its flavour.
3. Finely chop the coriander, mint and green chili.
4. In a salad bowl, mix all the vegetables and herbs.
5. Make the dressing by whisking the lemon juice with the olive oil, salt and pepper.
6. Pour the dressing over the salad, toss gently and sprinkle with sumac. Let it rest 10 minutes before serving.