Food

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Here’s the recipe for an Azerbaijani salad in a single text: take 3-4 tomatoes, 2-3 cucumbers, 1 bell pepper (green or red), 1 small red onion, a small bunch each of parsley, dill, and cilantro, 100 g of feta or suluguni cheese (optional), 2-3 tablespoons of olive oil, 1-2 tablespoons of lemon or pomegranate juice, salt and black pepper to taste; chop the tomatoes into cubes or wedges, peel the cucumbers (if the skin is bitter) and slice them into half-rings or cubes, remove the seeds from the bell pepper and cut it into thin strips or cubes, slice the red onion into thin half-rings (you can soak it in cold water for 5-10 minutes to reduce sharpness, then drain), finely chop the parsley, dill, and cilantro, cut the cheese into cubes or crumble it by hand (if using), mix all the vegetables, herbs, and cheese in a large bowl, drizzle with olive oil and lemon (or pomegranate) juice, season with salt and pepper, and toss well, serve immediately, garnished with a sprig of herbs