Turkish Shepherd's Salad (Çoban Salatasi)

Wash and thoroughly dry all vegetables. Finely dice the tomatoes, cucumber, green bell pepper, and red onion into small, uniform pieces, about 1/4-inch in size.

Place all the diced vegetables into a large mixing bowl.

Add the finely chopped fresh parsley to the bowl with the vegetables.

In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until well combined.

Pour the dressing over the diced vegetables and parsley.

Gently toss the salad until all the vegetables are evenly coated with the dressing.

Serve immediately as a refreshing side dish or a light lunch.