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.
Prep Time10mins
Cook Time0mins
Total Time10mins
Course: Salad
Cuisine: Middle Eastern
Keyword: cucumber, heirloom tomatoes, sumac
Difficulty: Easy
Diet: Suits all diets and eating styles
Servings: 4as a side
Calories: 181kcal
Equipment
Tomato or serrated knife
Salad Spinner
Ingredients
For the salad
500gramscherry tomato medley(approximately 18 ounces or 4 cups)
240gramsLebanese cucumbers(approximately 2 medium, 8.5 ounces or 2 cups diced)
120gramsred banana capsicum/peppers(approximately 1 medium, 4.2 ounces or 1 cup diced)
60gramsonion(approximately ½ a medium onion, 2 ounces)
1cupmint chopped leaves
1cupchopped flat-leaf parsley leaves
For the sumac vinaigrette
¼cupolive oil
1-2tablespoons fresh lemon juice
½tablespoonsumac
Pinchchilli powder(or more if you like things spicy)
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**