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    Home » By Season » Summer Salads

    Low Carb Sumac Salad or Lebanese Salad

    Filed Under: Featured, Low Carb, Paleo, Summer Salads, Vegan

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    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. 

    Jump to Recipe Jump to Video Print Recipe
    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.

    Table of contents

    • More exotic Middle Eastern salad recipes to try
    • What is sumac spice, and what can I use instead?
    • Some additions to try
    • Top Tip
    • How to make it (step-by-step)
    • Serving Ideas
    • Pin me now & save for later!

    What makes it different from other Middle Eastern Salads?

    In a nutshell, it is a starch/carb-free version of fattoush and tabbouleh, which makes it ideal for gluten-free, keto, low carb, paleo, and whole30 diets.

    So what is Fattoush? A "bread salad" from Lebanon that is traditionally made with cos/romaine lettuce (or Salata in Arabic), tomatoes, cucumbers, bell peppers/capsicum, radish, parsley, mint, and fried pita bread, then tossed with a good quality olive oil, lemon juice and sumac.

    What about tabbouleh/Tabouli? It is an Arabic cracked wheat salad that is usually made with diced tomatoes, sliced green onions,  chopped parsley, mint, bulgur wheat, fresh lemon juice and a good quality olive oil. 


    More exotic 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


    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.

    Ingredients & Other Stubstitions

    • 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.

    You Will Need

    Labelled ingredients needed to make sumac salad.

    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.

    Top Tip

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

    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.

    How to make it (step-by-step)

    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.
    • Wash and peel your cucumber, trim the ends and cut into a small dice.
    • Wash your capsicum/pepper, remove the seeds and core and cut into small dice.
    • Remove the papery skin of your onion, trim the ends and cut into small dice.
    • 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.
    • Add all your chopped vegetables and herbs to a large mixing bowl.
    • A close-up of a cherry tomato medley with a knife on a wooden board.
      SLICE TOMATOES
    • Hand on top of a handful of cherry tomatoes being sliced on a wooden board with a knife.
      HALVE CHERRY TOMATOES A FEW AT A TIME
    • Finely dicing cucumber on a wooden board with a knife on the side.
      DICE CUCUMBERS
    • Red capsicum or bell peppers are cut in small dice on a wooden board.
      DICE RED CAPSICUM (PEPPER)
    • Onion cut in a small dice on a wooden board with a knife on the side.
      DICE ONION
    • Hands roughly chopping herbs on a wooden board with a knife.
      CHOP YOUR HERBS

    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.
    • Sumac vinaigrette ingredients in a glass jar with ingredients scattered around.
      ADD INGREDIENTS TO JAR
    • Shaken sumac dressing in a glass jar with ingredients scattered around.
      SHAKE TO EMULSIFY

    Step 3 - Assemble the Salad

    • 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.
    • Arrange in your sumac salad bowl, add a sprinkle of sumac on top to garnish. Serve and enjoy!
    • Cut sumac salad ingredients in a white bowl, with dressing in a jar in the right corner.
      PLACE CHOPPED INGREDIENTS IN A BOWL
    • Hands pouring sumac vinaigrette over salad.
      POUR OVER DRESSING
    • Mixing sumac salad in a white bowl with a spoon.
      MIX WELL TO COMBINE

    Serving Ideas

    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!

    Frequently Asked Questions

    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 this 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.

    Useful Equipment

    I recommend using a serrated knife to cut the tomatoes as they slice easier. I also suggest using a salad spinner to dry your herbs to prevent them from discolouring.

    Recipe Card

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

    Sumac Salad - Lebanese 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. 
    Print Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Middle Eastern
    Keyword: cucumber, heirloom tomatoes, sumac
    Difficulty: Easy
    Diet: Suits all diets and eating styles
    Servings: 4 as a side
    Calories: 181kcal
    Equipment
    • Tomato or serrated knife
    • Salad Spinner
    Ingredients
    For the salad
    • 500 grams cherry tomato medley (approximately 18 ounces or 4 cups)
    • 240 grams Lebanese cucumbers (approximately 2 medium, 8.5 ounces or 2 cups diced)
    • 120 grams red banana capsicum/peppers (approximately 1 medium, 4.2 ounces or 1 cup diced)
    • 60 grams onion (approximately ½ a medium onion, 2 ounces)
    • 1 cup mint chopped leaves
    • 1 cup chopped flat-leaf parsley leaves
    For the sumac vinaigrette
    • ¼ cup olive oil
    • 1-2 tablespoons fresh lemon juice
    • ½ tablespoon sumac
    • Pinch chilli powder (or more if you like things spicy)
    Metric - Imperial
    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.
    • Wash, trim and peel your cucumber, capsicum/pepper and onion.
    • 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.
    • Add all your chopped vegetables and herbs to a large mixing bowl.
    Step 2 - Shake-Up Dressing
    • Add all vinaigrette ingredients to a glass jar, season.
    • Shake well to emulsify, taste and adjust flavourings.
    • If it is too puckery add a tiny bit of honey or maple syrup.
    Step 3 - Assemble the Salad
    • Pour your dressing over your veggies, season and toss well to combine. Taste and adjust seasonings according to your liking.
    • Arrange in a salad bowl, add a sprinkle of sumac on top to garnish. Serve and enjoy!

    Video

    Notes

    ** You will find detailed instructions and pics in the post**
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 181kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 599mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3393IU | Vitamin C: 95mg | Calcium: 78mg | Iron: 3mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    Pin me now & save for later!

    Close up of Lebanese Sumac Salad with a text overlay.
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

    Reader Interactions

    Comments

    1. Maria says

      December 02, 2021 at 4:08 pm

      5 stars
      Super delicious salad. Love this combination.

      Reply
      • Anastasia says

        December 03, 2021 at 2:18 pm

        So glad you enjoyed it Maria!

        Reply

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