Recipe: Iraqi Sumac Salad

From the Vitality Food Feature ‘The Tart Taste of Sumac‘.

This salad is best eaten right away and, although popular as a side salad, it works well as a meal on its own.
(Serves 4 to 6)


  • 2 medium cucumbers (about 6 to 7 inches long), quartered lengthwise and thinly sliced
  • 1 large tomato, quartered and sliced to 1/4 inch thickness
  • 1 medium sweet onion, cut in half and very thinly sliced
  • 3 Tbsp olive oil
  • 2 Tbsp dried sumac fruit
  • 3/4 tsp salt
  • 1/2 tsp black pepper

1) Place cucumber, tomato and onion in a salad bowl and combine.

2) Stir in remaining ingredients and serve.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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