Prep 15 mins
Cook 0 mins
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.
- 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
- Wash and dry arugula.
- Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
- Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.
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.
The salad is simple, but the dressing really adds fabulous flavor. The sumac really brought a unique flavor to the dressing. I made this exactly as written, including the tomato (though I only used 1/2 of a tomato). I think cucumbers would work well in this, too. Thanx for posting!
I still prefer my mushrooms cooked or at least slightly softened. That said, this was a delicious salad and very simple. I skipped the salt in the dressing because sumac adds a nice salty flavor. A few baby spinach leaves were thrown into the mix, too. Sun dried tomatoes replaced a fresh one. Reviewed for our VIP in Veg Tag February.