Recipe
Sumac Salad with Lemon Twist
Sumac is the ingredient that turns this chopped salad into something you crave: its lemony, faintly floral tang dusts roma tomatoes, English cucumber, red onion and parsley over arugula, with lemon juice and olive oil doubling down on the brightness. Two generous servings in half an hour — the Levantine answer to a dull lunch.
Ingredients
2 | Roma tomatoes |
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1⁄2 | English cucumber, peeled and seeded |
1⁄2 | red onion |
1⁄2 | cup fresh parsley, minced |
1 | teaspoon ground sumac |
1⁄2 | teaspoon salt |
2 | cups fresh arugula, packed |
2 | tablespoons fresh lemon juice |
1 | tablespoon olive oil |
Instructions
| 1. | Begin by delicately quartering the Roma tomatoes lengthwise and gently squeezing to remove seeds and excess liquid. Thinly slice the tomatoes and place them elegantly into a large bowl. |
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| 2. | Cut the English cucumber into precise 1/4-inch pieces, adding them gracefully to the bowl. Slice the red onion into 1/4-inch slivers, joining them in the bowl alongside the minced fresh parsley. Sprinkle the ensemble with the ground sumac and salt, tossing with finesse to ensure an even coating. Allow the mixture to rest for a minimum of 15 minutes to allow the flavors to harmonize, though longer marination is encouraged. |
| 3. | Introduce the fresh arugula to the bowl, drizzling the composition with a generous cascade of lemon juice and olive oil. Gently toss the salad to ensure every leaf is adorned with the mouthwatering dressing. Taste and adjust salt levels as necessary. Serve promptly to relish the freshness. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 109 kcal |
| Protein | 2 g |
| Fat | 7 g |
| Carbohydrates | 11 g |
| Fiber | 3 g |
| Sugar | 5 g |
Published on Jul 20, 2024 by Luminița
