Iraqi Sumac Salad (Summag Salad)
One of my favorite lunch spots is a charming little Iraqi restaurant that makes the best food! The first time I tried this salad, I just knew I had to try and recreate it at home. The tangy lemon and sumac flavors make this salad super refreshing and perfect for summer. This makes 2 lunch-sized portions, or 4 side salads.
By France C
2 medium Roma tomatoes
½ large English cucumber, peeled and seeded
½ medium red onion
½ cup minced fresh parsley
1 teaspoon ground sumac
½ teaspoon salt
2 cups packed fresh arugula
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.
Per Serving: 109 calories; protein 2.4g; carbohydrates 10.9g; fat 7.3g; sodium 601.4mg.