Arab Salad with Sumac
A vibrant, refreshing, and finely chopped salad that highlights the bright, citrusy punch of sumac.
Ingredients
- •4 medium Persian cucumbers, finely diced
- •4 medium vine-ripened tomatoes, finely diced
- •1 medium green bell pepper, finely diced
- •1/2 cup fresh flat-leaf parsley, finely chopped
- •1/4 cup fresh mint leaves, finely chopped
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1.5 tablespoons ground sumac
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Prepare all vegetables by dicing them into uniform, small pieces, approximately 1/4 inch in size, to ensure every bite is balanced.
- 2
Place the diced cucumbers, tomatoes, bell pepper, parsley, and mint into a large mixing bowl.
- 3
In a small separate jar or bowl, whisk together the olive oil, lemon juice, sumac, salt, and black pepper until well combined.
- 4
Pour the dressing over the salad just before serving to keep the vegetables crisp.
- 5
Toss gently to coat all ingredients evenly and serve immediately.
💡 Chef tips
- For the best texture, ensure your vegetables are very cold before chopping and avoid over-mixing, which can cause the tomatoes to release too much juice.
- If you want to prepare this ahead of time, keep the chopped vegetables and the dressing in separate containers and combine them right before serving.
- Add a finely diced small red onion if you prefer a sharper, more pungent flavor profile.
✅ How it should turn out
The finished salad should be colorful and crisp, with a bright, tangy aroma from the sumac and a refreshing, clean taste that perfectly balances the garden-fresh vegetables.