Iraqi Sumac Salad (Summag Salad)

5.0
(1)

One of my favorite lunch spots is a charming little Iraqi restaurant that makes the best food! The first time I tried this salad, I just knew I had to try and recreate it at home. The tangy lemon and sumac flavors make this salad super refreshing and perfect for summer. This makes 2 lunch-sized portions, or 4 side salads.

Prep Time:
15 mins
Additional Time:
15 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 2 medium Roma tomatoes

  • ½ large English cucumber, peeled and seeded

  • ½ medium red onion

  • ½ cup minced fresh parsley

  • 1 teaspoon ground sumac

  • ½ teaspoon salt

  • 2 cups packed fresh arugula

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon olive oil

Directions

  1. Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.

  2. Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.

  3. Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

Nutrition Facts (per serving)

109 Calories
7g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 109
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 601mg 26%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 2g 5%
Vitamin C 42mg 46%
Calcium 89mg 7%
Iron 2mg 12%
Potassium 477mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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