Dushmara Salad (Düşmərə Salatı) — Azerbaijani tomato-cucumber salad with sumac and onion

• 400 gripe tomatoes (cut into 2 cm wedges)
• 300 gPersian cucumbers (halved lengthwise and sliced 5 mm thick)
• 120 gred onion (thinly sliced)
• 20 gflat-leaf parsley (finely chopped)
• 10 gfresh dill (finely chopped)
• 30 mlextra-virgin olive oil
• 20 mlfresh lemon juice
• 2 tspground sumac
• 4 gfine sea salt (about 3/4 tsp)
• 0.5 tspblack pepper (freshly ground)

Instructions

1. 1

   Slice the red onion as thinly as possible and place it in a large mixing bowl. Add 10 ml lemon juice and 1 g salt, then massage the onion for 30 seconds until it softens and turns slightly glossy.

2. 2

   Add the tomatoes and cucumbers to the bowl with the onion, keeping the tomato pieces fairly large so they stay juicy but don’t collapse. Sprinkle in the chopped parsley and dill, then gently toss once to distribute the herbs without crushing the vegetables.

3. 3

   In a small cup, whisk together the olive oil, remaining 10 ml lemon juice, remaining 3 g salt, black pepper, and 1.5 tsp of the sumac. Pour the dressing over the salad and toss gently for 15–20 seconds until everything is lightly coated.

4. 4

   Transfer the salad to a serving plate and sprinkle the remaining 0.5 tsp sumac over the top for a fresh, tangy finish. Let it rest for 5 minutes at room temperature so the flavors meld, then serve immediately while the cucumbers are still crisp.