Lebanese Salad with Zingy Sumac

This Lebanese salad has simple ingredients enlivened with the addition of zingy sumac. An ideal salad to serve with lamb as the lemon and sumac cut through its fattiness.

We use everyday salad ingredients in this salad that are easy to find in your supermarket. The aromatic herbs, sumac and zingy lemon vinaigrette transform them into delicious morsels.

A simple salad that is quick and easy to put together yet manages to deliver big on flavour. Definitely one to add to your salad repertoire.

What is sumac and what can I USE AS A substitute?

Sumac is a dark purple, Middle Eastern spice that has 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. But you can substitute with the zest from one medium-sized lemon.

How to make Lebanese salad

step 1 – PREPARE VEG

• Wash your cherry tomatoes under cold running water, pat dry then cut in half. Transfer to a large mixing bowl. season with some sea salt.
• Wash and peel your cucumber, trim the ends and cut into dice. Transfer to your bowl.
• Wash your capsicum, remove the seeds and core and cut into dice. Transfer to your bowl.
• Remove the papery skin of your onion trim the ends and cut into dice. Transfer to your bowl.
• Add the chopped mint and parsley leaves to your bowl.

STEP 2 – SHAKE UP DRESSING

• Add all the dressing ingredients to a glass jar and shake until emulsified.

STEP 3 – ASSEMBLE Lebanese SALAD

• Pour your dressing over your vegetables, season with salt and pepper. Toss until well combined, taste and adjust seasonings according to your taste.
• Arrange in a salad bowl, add a sprinkle of sumac on top to garnish. Serve and enjoy!

Serving ideas

It 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!

Some more exotic Middle Eastern salad recipes to try:

LEBANESE SALAD – SUMAC SALAD

This Lebanese salad has simple ingredients enlivened with the addition of zingy sumac. An ideal salad to serve with lamb as the lemon and sumac cut through its fattiness.

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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: Easy

Servings: 4 as a side

Calories: 184kcal

Ingredients

For the salad…

• 500 grams cherry tomato medley
• 2 Lebanese cucumbers
• 1 red banana capsicum (peppers)
• ½ white onion
• 1 cup mint leaves (chopped)
• 1 cup parsley leaves (chopped)

For the Sumac dressing…

• ¼ cup olive oil
• 1-2 tbsps lemon juice
• ½ tbsp sumac
• Pinch chilli powder (or more if you like things spicy)

Metric – Imperial

Instructions

• Wash your cherry tomatoes under cold running water, pat dry then cut in half. Transfer to a large mixing bowl. season with some sea salt.
• Wash and peel your cucumber, trim the ends and cut into dice. Transfer to your bowl.
• Wash your capsicum, remove the seeds and core and cut into dice. Transfer to your bowl.
• Remove the papery skin of your onion trim the ends and cut into dice. Transfer to your bowl.
• Add the chopped mint and parsley leaves to your bowl.
• Add all the dressing ingredients to a glass jar and shake until emulsified.
• Pour your dressing over your vegetables, season with salt and pepper. Toss until well combined, taste and adjust seasonings according to your taste.
• Arrange in a salad bowl, add a sprinkle of sumac on top to garnish. Serve and enjoy!

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 184kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 660mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2510IU | Vitamin C: 59mg | Calcium: 89mg | Iron: 3mg

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