Recipe by UmmBinat
A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent.
Top Review by JackieOhNo!
I was surprised at how truly tasty and flavorful this was! I cannot find sumac, so I had to use extra lemon juice. I used grape tomatoes for the tomato and a Vidalia onion for the sweet onion. I also added a touch of freshly ground pepper. The results was simple, yet delicious! Thanks for sharing. Made for ZWT7 by a Hot Pink Lady.
- 141.74 g box baby arugula
- 2 sweet white onions, thinly sliced
- 236.59 ml chopped mushroom
- 1 tomatoes, diced (optional, I don't add this)
- 4.92 ml unrefined extra virgin olive oil
- 1 lemon, juiced
- 9.85 ml sumac (May be found in Middle Eastern stores, the Sudanese version would not use this but maybe extra lemon)
- sea salt