Salatat Summaq, traditionally one of the summer salads of Iraq, has traveled to the Arab Gulf countries and settled there. A refreshingly tangy tasting salad, it features as its major ingredient, sumac, a Middle Eastern spice par excellence. The sumac berry bush has grown wild throughout the Arab East for centuries and the spice has been used extensively in the eastern Arab World and the bordering countries since ancient times. Its taste is more tart than lemony, though I have used it occasionally in place of lemon juice in some recipes. The addition of the crushed dried red berry to foods adds a tart and tangy, snappy taste not only to salads, but also to chicken and meat dishes. This salad can be served with any type of meat-based dish as well as in or alongside Spicy Falafel Patties or Barbecued Chicken Slices sandwiches.
SERVES: 6
PREP TIME: 20 minutes
INGREDIENTS:
- 2 medium cucumbers, about 6 to 7-in (15 to 18-cm) long, quartered lengthwise
- 1 large tomato, quartered
- 1 onion, preferably Spanish, cut in half and very thinly sliced
SUMAC DRESSING:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sumac
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
INSTRUCTIONS:
- Thinly slice the cucumber crosswise and place in a salad bowl.
- Slice the tomato quarters into 1/4-inch (6-mm)-thick sections. Add the tomato and the onion to the bowl with the cucumber.
- Combine the ingredients for the Sumac Dressing in a small bowl. Add the Sumac Dressing to the bowl with the vegetables, toss gently to combine, and serve.
