The salad of fresh cucumbers and tomatoes is undoubtedly the king of the summer table. It can be eaten simply as an independent dish (although without meat it is sad and not satisfying), or you can eat it as a side dish for a barbecue or some other summer meat dish - aromatic, grilled on charcoal... However, meat and fried in a pan will go.
The only thing - the simplest performance - cucumbers, tomatoes, herbs and onions - quickly gets boring. For this case, there are many variations of this simple summer salad. For example - Turkish kashik.
I do not know how to accurately translate the name, because the translation sounds a little wild - spoon (spoon) salad. Most likely, it is called so due to the fact that you can eat kashik only with a spoon.
The zest of the salad is in the dressing and in the proportions.
So, we take more tomatoes than sweet peppers, and more peppers than cucumbers.
Peel the tomatoes and cucumber, chop finely. Very fine. Cubes with a side of 0.5 cm will already be structural in the salad, but if you do not like smaller ones or cannot cut them, let them be so.
Cut the bell peppers into cubes in exactly the same way, and then - a small not spicy onion. Let me remind you once again - cutting all vegetables into small cubes!
Now we take a few feathers of green onions, a couple of branches of mint (Turkish cuisine loves mint!), A bunch of parsley, all this chop very finely, you can even use a blender (although the knife is better, the blender still chops very finely, almost porridge).
Add spices to the herbs: sumac, black pepper and, if desired, some chili flakes.
We mix spices, herbs and vegetables. Salt. Prepare the dressing: mix lemon juice, olive oil and pomegranate sauce. In Turkey, Nar Ekşisi is used, but if it is not there, take the supermarket Narsharab, the main thing is natural.
I additionally sprinkled the salad with crushed walnuts - an interesting shade turned out.
Bon Appetit!