Sumac salad

One of the best things about this healthy Sumac Salad is the juice that waits in the bottom of the bowl, ready to be mopped up with crusty bread. Full of crunchy veggies, fresh herbs and a zingy sumac dressing.


4 as a side

recipe info


Middle Eastern


10 minutes


Dairy Free Gluten Free Keto Low Carb Vegan Vegetarian

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

Nutritional Information  Per Serve

Ingredients  for the salad

4 cups cherry tomato medley (one large punnet) 2 medium Lebanese or Persian cucumbers  1 medium red bullhorn capsicum/pepper ½ a medium onion 1 cup chopped mint leaves 1 cup chopped flat-leaf parsley

Ingredients  for the dressing

¼ cup olive oil 1-2 tablespoons fresh  lemon juice ½ tablespoon sumac Pinch chilli powder (or more if you  like things spicy)

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

Green Bulb




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.

Step 1

Wash your cherry tomatoes, pat dry then cut in half. Transfer to a colander, season with some sea salt to release flavours.

Step 2

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

Step 3

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

Step 4

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

Step 5

Wash your herbs, shake and either pat dry or spin dry in a salad spinner.  Then roughly chop.

Step 6

Add dressing ingredients to a small glass jar and season with a pinch of sea salt and some cracked black pepper.

Step 7

Shake dressing to emulsify. Taste and adjust flavourings You may need to add some honey or maple syrup if it is too tart.

Step 8

Place all chopped veggies and herbs in a large mixing bowl.

Step 9

Season with sea salt and cracked black pepper. Pour over dressing.

Step 10

Toss until well combined, taste and adjust seasonings according to your liking.

Step 11

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!





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