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.
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
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
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.
SLICE TOMATOES HALVE CHERRY TOMATOES A FEW AT A TIME DICE CUCUMBERS DICE RED CAPSICUM (PEPPER) DICE ONION 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.
ADD INGREDIENTS TO JAR 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!
PLACE CHOPPED INGREDIENTS IN A BOWL POUR OVER DRESSING 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
It makes your tomatoes taste sweeter! Salt stimulates your salivary glands and tones down any bitterness, acting as a foil and removing excess water.
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.
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.
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.
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
Equipment
- Tomato or serrated knife
- Salad Spinner
Ingredients
- 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
- ¼ cup olive oil
- 1-2 tablespoons fresh lemon juice
- ½ tablespoon sumac
- Pinch chilli powder (or more if you like things spicy)
Instructions
- 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.
- 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.
- 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.
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Maria says
Super delicious salad. Love this combination.
Anastasia says
So glad you enjoyed it Maria!