Ingredients

The following ingredients have 4 Servings
  • 1 pint cherry tomatoes (red and yellow), halved
  • 1 large zucchini (or 2 small) – unpeeled & sliced into thin rounds then halved
  • 1 shallot sliced (or 1/3 cup red onion chopped) – Soak in 2 Tablespoons lemon juice
  • 1/2 cup chopped  fresh herbs combined chive
  • Italian parsley
  • basil
  • 3 -4 Tablespoons Extra Virgin olive oil (see notes)
  • 2 teaspoons sumac
  • pinch of smoked paprika (optional)
  • 1 teaspoon garlic or two cloves
  • sea salt and crushed pepper to taste
  • 1 Tablespoon extra lemon juice
  • lemon slices to garnish

Instruction

  • In a large serving bowl, place the halved tomatoes and zucchini rounds.
  • Slice your shallot (or red onion) and soak in 2 Tablespoons lemon juice. Set aside.
  • Chop your herbs and place in a small bowl. Toss together.
  • Combine your olive oil, sumac, paprika, garlic, salt, pepper, and lemon to juice together in a bowl. Whisk together. Pour over your tomatoes and zucchini.
  • Add in your soaked shallot slices (discard the lemon juice), herbs, and toss again.
  • Garnish with extra lemon slices and salt/pepper to taste.
  • Serve right away or store in airtight container for up to 4 days.