What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s. The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A. Wright.
Ingredients
- 1 pound tomatoes, diced
- ¾ pound cucumbers (1 European or 4 Persian), diced
- 1 green pepper, preferably a long green Italian frying pepper, seeded and diced
- ½ small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
- ¼ cup (loosely packed) coarsely chopped flat-leaf parsley
- 1 tablespoon chopped dill
- 2 tablespoons chopped mint
- 1 teaspoon sumac
- ½ to 1 teaspoon Turkish or Aleppo pepper
- Salt to taste
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
- Black olives as desired (optional)
- Romaine lettuce leaves and pita bread for serving (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
94 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 18 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.
- Advance preparation: You can make the salad several hours before you serve it. The cucumbers and tomatoes will release water, so if you are making it in advance you might want to put off salting it until shortly before serving.
Dining and Cooking