Begin by finely slicing the shallots and placing them in a bowl of cold water. Let them soak for about 10 minutes.

In a large mixing bowl, whisk together the olive oil, lemon juice, and zest. Add a pinch of salt and mix until well combined.

Dice the tomatoes and cucumber into bite-sized pieces, and finely chop the Anaheim pepper. Add these to the bowl with the lemon dressing.

Finely chop the parsley, mint, and dill, and toss them into the bowl. Sprinkle in the sumac and Urfa pepper, and mix everything gently.

Drain and rinse the soaked shallots, add them to the bowl, and toss gently to combine the flavors.

Crumble the feta cheese into the salad and fold it in carefully.

Taste and adjust seasoning, adding more lemon juice or salt if needed. Serve immediately.