Think of this sumac salad as a simpler version of a classic fattoush (minus the pita chips and lettuce). It’s so much easier to whip together, and it goes great with your favorite protein + a side of rice. I often serve this with lula kebabs and rice with vermicelli.
I’ve got a few notes on what to do with leftovers and where to find sumac. But if you’re all set, jump to the recipe!
A few notes on sumac
Where to find it:
These days, you might actually find sumac in your usual grocery store (in the international aisle or spice section).
If you can’t find it, you can order it online or find it at a Middle Eastern market.
My number 1 sumac tip:
The biggest mistake people make when cooking with sumac is not using enough of it.
Some recipes treat it as if it’s super powerful, almost like black pepper. But sumac is subtle, tangy, and berry-like. You can add a lot of it to a dish without totally overpowering it. This recipe uses 1 1/2 tablespoons, but use as much as you’d like (just taste and adjust). But please be sure to use enough—we need a dousing, not just a dainty sprinkling.
How to store leftover sumac salad
Salads with lettuce don’t keep well, but this one doesn’t have anything at risk of wilting. Here are a few tips for storing it:
- Making sumac salad for guests: I recommend dressing it at the last minute if you’re making this for guests. But you can prep the ingredients and dressing the day before and stash them in the fridge.
- A note on storing onions: When prepping ingredients ahead of time, be sure to store the raw, undressed onions in a separate container from the other vegetables, ideally in a glass container (plastic will absorb the onion flavor). When storing onions in the fridge, I like to add a layer of parchment paper between the container and the lid to protect the lid from absorbing anything.
- Storing dressed leftovers: Place any leftovers in a glass container (again, I use a parchment layer between the container and the lid). Leftovers will keep for 2-3 days in the refrigerator.
Sumac Salad
Ingredients
- 1 English or 2 Persian cucumbers, sliced in half-moons
- 1 pint [300 g] cherry tomatoes, sliced in half
- 1/2 small red onion*, sliced thinly
- 1 small bunch parsley, stemmed and chopped
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 1 1/2 Tbsp sumac
- 2 tsp dried mint (optional)
- 1 big pinch salt
- 1 pinch sugar (optional)
Instructions
- Place the cucumbers, tomatoes, red onion, and parsley in a medium mixing bowl.
- Combine the olive oil, lemon juice, sumac, dried mint (if using), salt, and sugar (if using) in a jar or small bowl. Whisk or shake together. Drizzle over the vegetables and toss together.
Notes
* Or you can use 1 large shallot or 1 small bunch green onions
