Low Carb Sumac Salad or Lebanese Salad (2024)

Our Sumac Salad recipe gives you all the yummy middle eastern flavour minus the carbs! Made with simple ingredients and zingy sumac, which makes it perfect for serving alongside your next lamb roast or at your next barbecue.

We use everyday salad ingredients that are easy to find at your supermarket in our Sumac Salad. The aromatic herbs, sumac and zingy lemon vinaigrette, make this salad ideal with fatty meats such as lamb or pork.

Ingredients and Substitutions

• Cherry Tomato Medley – we have used a colourful mix of cherry tomatoes for a pop of colour and sweetness. Feel free to use any small tomatoes that you can find (cherry or mini Roma tomatoes are also good). Or you can use any aromatic tomato varieties such as truss or heirloom and then cut them into a small dice.
• Lebanese or Persian Cucumbers – great because of their tender skins and because they do not have many seeds. Any seedless cucumber such as telegraph or English cucumbers are also great.
• Onion – use your favourite variety we used brown onion for their strong flavour. Try white if you prefer something sweeter or red for additional colour and milder flavour.
• Parsley and Mint – to add a wonderful aroma and a burst of bright green colour. You can swap out the parsley for some fresh coriander/cilantro and use it with your favourite mint variety. Or you can swap the mint for some fresh dill and use it with the parsley. I personally don’t like the combination of coriander and dill.
• Zingy Sumac Dressing – this is really what makes this salad so special. Make sure you use a qood quality olive oil and that you use fresh lemon juice and not the icky bottled version.

Some Additions to Try

• Some crumbled feta will add some creaminess to your sumac salad.
• A can of drained chickpeas or lentils for some vegan protein.
• Some toasted pine nuts for crunch.
• Shredded, chicken, pork or beef to make it a meal.
• Chopped fresh chillies to add some spice and heat.

Step-by-Step Instructions

Step 1 – Prepare Veggies

Wash your cherry tomatoes under cold running water, pat dry then cut in half. Transfer to a colander, season with some sea salt to help release the wonderful tomatoey flavour.

💡 Top Tip: Use a tomato knife or a serrated edged knife to slice your tomatoes; they pierce the skins quickly without squishing them.

If you want to speed upyour cherry tomato cutting, take a handful at a time, place a plate, plastic lid or your hand on top, then gently press down and carefully slice throughthem with a knife.

Wash and peel your cucumber, trim the ends and cut into a small dice.

Wash your capsicum/pepper, remove the seeds and core and cut into small dice.

Remove the papery skin of your onion, trim the ends and cut into small dice.

Wash your parsley and mint, either shake dry or spin dry using a salad spinner. Strip the herb leaves from the stems and then roughly chop.

Step 2 – Shake-Up Dressing

Add all the dressing ingredients to a glass jar, season with a pinch of salt and pepper.

Shake the vinaigrette until emulsified, taste and adjust flavourings. If it is too puckery add a tiny bit of honey or maple syrup.

Step 3 – Assemble the Salad

Add all your chopped vegetables and herbs to a large mixing bowl.

Pour your dressing over the vegetables in your mixing bowl, season with salt and pepper. Toss until well combined, taste and adjust seasonings according to your liking.

Arrange in your sumac salad bowl, add a sprinkle of sumac on top to garnish. Serve and enjoy!

Common Questions and Tips

More Middle Eastern Salad Recipes to Try:

Kale Fattoush Salad
Green Tabouli Salad
Cauliflower Tabbouleh

Sautéed Eggplant Salad with Za’atar

Recipe Card

** You will find detailed instructions and pics in the post**