Sumac Salad - Lebanese Salad
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.
Course: SaladCuisine: Middle EasternKeyword: cucumber, heirloom tomatoes, sumacDifficulty: EasyDiet: Suits all diets and eating styles Servings: 4 as a side Calories: 181kcal
Tomato or serrated knife
For the salad
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
For the sumac vinaigrette
¼ cup olive oil
1-2 tablespoons fresh lemon juice
½ tablespoon sumac
Pinch chilli powder (or more if you like things spicy)
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, 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!