Low Carb Sumac Salad or Lebanese Salad

Made by Anastasia Papapetros - Serves 4 Filed Under: Featured, Low Carb Salads, Paleo Salads, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Summer Salads, Vegan Salads, Vegetable Salad

Our Sumac Salad recipe gives you all the yummy middle eastern flavour minus the carbs! Made with simple ingredients and zingy sumac, which makes it perfect for serving alongside your next lamb roast or at your next barbecue.

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Close-up of Sumac Salad in a white salad platter, with sumac powder around the edges with coloured cherry tomatoes on the side.

We use everyday salad ingredients that are easy to find at your supermarket in our Sumac Salad. The aromatic herbs, sumac and zingy lemon vinaigrette, make this salad ideal with fatty meats such as lamb or pork.

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Ingredients and Substitutions

Cherry Tomato Medley – we have used a colourful mix of cherry tomatoes for a pop of colour and sweetness. Feel free to use any small tomatoes that you can find (cherry or mini Roma tomatoes are also good). Or you can use any aromatic tomato varieties such as truss or heirloom and then cut them into a small dice.
Lebanese or Persian Cucumbers – great because of their tender skins and because they do not have many seeds. Any seedless cucumber such as telegraph or English cucumbers are also great.
Onion – use your favourite variety we used brown onion for their strong flavour. Try white if you prefer something sweeter or red for additional colour and milder flavour.
Parsley and Mint – to add a wonderful aroma and a burst of bright green colour. You can swap out the parsley for some fresh coriander/cilantro and use it with your favourite mint variety. Or you can swap the mint for some fresh dill and use it with the parsley. I personally don’t like the combination of coriander and dill.
Zingy Sumac Dressing – this is really what makes this salad so special. Make sure you use a qood quality olive oil and that you use fresh lemon juice and not the icky bottled version.

Some Additions to Try

Some crumbled feta will add some creaminess to your sumac salad.
A can of drained chickpeas or lentils for some vegan protein.
Some toasted pine nuts for crunch.
Shredded, chicken, pork or beef to make it a meal.
Chopped fresh chillies to add some spice and heat.

Labelled ingredients needed to make sumac salad.

Step-by-Step Instructions

Step 1 – Prepare Veggies

Wash your cherry tomatoes under cold running water, pat dry then cut in half. Transfer to a colander, season with some sea salt to help release the wonderful tomatoey flavour.

💡 Top Tip:  Use a tomato knife or a serrated edged knife to slice your tomatoes; they pierce the skins quickly without squishing them.

A close-up of a cherry tomato medley with a knife on a wooden board.

If you want to speed up your cherry tomato cutting, take a handful at a time, place a plate, plastic lid or your hand on top, then gently press down and carefully slice through them with a knife.

Hand on top of a handful of cherry tomatoes being sliced on a wooden board with a knife.

Wash and peel your cucumber, trim the ends and cut into a small dice.

Finely dicing cucumber on a wooden board with a knife on the side.

Wash your capsicum/pepper, remove the seeds and core and cut into small dice.

Red capsicum or bell peppers are cut in small dice on a wooden board.

Remove the papery skin of your onion, trim the ends and cut into small dice.

Onion cut in a small dice on a wooden board with a knife on the side.

Wash your parsley and mint, either shake dry or spin dry using a salad spinner. Strip the herb leaves from the stems and then roughly chop.

Hands roughly chopping herbs on a wooden board with a knife.

Step 2 – Shake-Up Dressing

Add all the dressing ingredients to a glass jar, season with a pinch of salt and pepper.

Shake the vinaigrette until emulsified, taste and adjust flavourings. If it is too puckery add a tiny bit of honey or maple syrup.

Shaken sumac dressing in a glass jar with ingredients scattered around.

Step 3 – Assemble the Salad

Add all your chopped vegetables and herbs to a large mixing bowl.

Cut sumac salad ingredients in a white bowl, with dressing in a jar in the right corner.

Pour your dressing over the vegetables in your mixing bowl, season with salt and pepper. Toss until well combined, taste and adjust seasonings according to your liking.

Hands pouring sumac vinaigrette over salad.

Arrange in your sumac salad bowl, add a sprinkle of sumac on top to garnish. Serve and enjoy!

Mixing sumac salad in a white bowl with a spoon.

Serving Suggestions 🍽

Sumac salad partners well with roast lamb, kebabs, kofta, pork chops or even barbecued chicken.
A great summer salad, especially for barbecues. We served this as a side to our lamb on the spit – divine!

Common Questions and Tips

What is sumac spice, and what can I use instead?

Sumac is a dark purple, Middle Eastern spice with a tangy lemony taste that is less tart than lemon juice.
You should be able to find it in the spice section of most supermarkets (I have found it at both Coles and Woolworths) or in speciality spice shops.
You can substitute it in this salad with the zest from one medium-sized lemon.

Why should I salt my tomatoes?

It makes your tomatoes taste sweeter! Salt stimulates your salivary glands and tones down any bitterness, acting as a foil and removing excess water.

Can I make Sumac Salad ahead?

You can cut all the veggies an hour or two in advance.
Make sure that your herbs are completely dry before chopping them up, as the mint will discolour.
You can make the dressing the day before, but you will need to bring it to room temperature and shake it up before using it.
Shake the dressing and pour over the salad no more than half an hour before serving.

Storage Tips

Sumac salad can be stored in an airtight container or in a bowl with cling film, and it is still good a day or two after, but the herbs would have lost their colour, and the tomatoes may be a bit soft.

What can I do with the leftovers?

I love the leftovers in a wrap the next day with some falafel and hummus or Greek yoghurt.
I have also added a ripe tomato and blitzed it in a high-speed blender for a zingy cold sauce over grilled chicken breasts.

More Middle Eastern Salad Recipes to Try:

Kale Fattoush Salad
Green Tabouli Salad
Cauliflower Tabbouleh
Shaved Fennel, Zucchini Ribbons & Dukkah Salad
Sautéed Eggplant Salad with Za’atar

More Summer Salads

Comments

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Low Carb Sumac Salad or Lebanese Salad