1 large (or 2 small) zucchini, unpeeled & sliced into thin rounds then halved
1 shallot sliced or 1/3 cup chopped red onion
3 Tablespoons lemon juice, divided
1/2cup variety chopped fresh herbs (chive, Italian parsley, basil)
3 to 4 Tablespoons extra virgin olive oil
2 teaspoons sumac
1 teaspoon minced garlic or two cloves
pinch smoked paprika (optional)
Sea salt and black pepper pepper, to taste
lemon slices to garnish
Directions
In a large serving bowl, place the halved tomatoes and zucchini rounds.
Slice the shallot and add it to a small bowl with 2 Tablespoons lemon juice. Set aside. (See notes.)
Combine the olive oil, sumac, garlic, optional smoked paprika, salt, pepper, and 1 Tablespoon lemon juice together in a bowl. Whisk together. Pour over the tomatoes and zucchini.
Add in the soaked shallot slices (discarding the lemon juice) and herbs. Toss again.
Garnish with extra lemon slices and additional salt and black pepper, to taste.
Serve right away or store in an airtight container for up to 1 to 2 days.
