This classic Lebanese salad features a refreshing mix of greens, herbs and crisped flatbread, all tossed in a zesty sumac-spiced dressing. Perfect for pairing with meat or poultry, this salad also stands well alone as a hearty vegetarian meal with sides of tabbouleh and hummus. Sumac is one of the most powerful anti-inflammatory spices you can add to your cooking. It’s full of antioxidants, which help neutralize free radicals and can even help offset cancer, diabetes and heart disease. It has a pleasantly sour flavor, similar to lemon, and makes a delicious addition to dressings, dips and marinades.
Total Time: 20 minutes
- 3 teaspoons ground sumac, soaked in 3 teaspoons warm water for 15 minutes
- 5 tablespoons fresh lemon juice
- 1 garlic clove, microplaned or finely minced
- ½ cup extra virgin olive oil
- ¼ cup chopped fresh mint
- Sea salt and black pepper, to taste
- 2 roughly 3 x 10-inch flatbreads
- 2 tablespoons extra virgin olive oil
- Sea salt and black pepper
- 1 head romaine lettuce, roughly chopped
- 1 cup thinly sliced Persian or English hothouse cucumbers
- 1 cup halved or quartered cherry or grape tomatoes
- ½ cup chopped fresh parsley
- ½ cup chopped fresh mint (reserve some whole leaves for garnish if desired)
- Whisk all the dressing ingredients together and set aside while you prepare the salad.
- Preheat your oven to high broil, and toast the flatbreads until just crisped (this will only take a minute or two). Remove from the oven, break into bite-size pieces, and toss with the olive oil and a pinch of salt and pepper. Set aside.
- On a large platter, arrange the lettuce, cucumbers, tomatoes, parsley and mint. Toss gently to combine. Pour over ½ the dressing and toss to combine. Add the flatbread and a bit more dressing if needed. Garnish with whole mint leaves, if desired, and enjoy!