Arab Salad with Sumac
A crisp, refreshing, and vibrant chopped salad brought to life with tangy sumac, fresh mint, and zesty lemon juice.
Ingredients
- •4 large ripe red tomatoes, finely diced
- •3 crisp Persian cucumbers, finely diced
- •1 medium green bell pepper, finely diced
- •2 small bunches fresh flat-leaf parsley, finely chopped
- •1/4 cup fresh mint leaves, finely chopped
- •3 green onions (scallions), thinly sliced
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons freshly squeezed lemon juice
- •1 tablespoon ground sumac
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Wash all the vegetables and herbs thoroughly and dry them completely with clean paper towels to prevent the salad from becoming watery.
- 2
Finely dice the tomatoes, cucumbers, and green bell pepper into uniform small cubes, aiming for pieces about the size of a small pea.
- 3
Finely chop the parsley, mint, and green onions, ensuring no thick stems remain.
- 4
Combine all the diced vegetables and chopped herbs in a large mixing bowl.
- 5
In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, ground sumac, kosher salt, and black pepper.
- 6
Pour the dressing over the salad just before serving and toss gently to combine all the flavors.
- 7
Transfer the salad to a serving dish, sprinkle a tiny extra pinch of sumac on top for garnish, and serve immediately.
💡 Chef tips
- For the best texture, dice the vegetables as uniformly and finely as possible so every spoonful contains a bit of everything.
- Salt draws out moisture, so do not add the salt and dressing until you are ready to serve the salad.
- Leftovers do not keep well once dressed, but you can chop the vegetables ahead of time and store them in an airtight container in the fridge for up to a day before dressing.
✅ How it should turn out
The finished salad should be brightly colored, crisp to the bite, and bursting with a tangy, herbaceous citrus flavor.