Tomato Salad with Sumac: A Tangy and Refreshing Delight

Tomatoes are a kitchen staple and can be used in countless ways to bring a burst of flavor to your dishes. One way to elevate the taste of tomatoes is by adding sumac, a tangy Middle Eastern spice that enhances the flavors and adds a unique twist.

Inspired by an Ottolenghi cookbook, this tomato salad with sumac is fresh, exciting, and perfect for any meal.

What is Sumac?

Sumac is a spice made from the berries of a shrub native to the Middle East, Africa, and Asia. The berries are harvested, dried, and ground into a coarse powder. Its tangy, citrusy flavor adds a zesty kick to any dish.

Sumac is commonly used in Middle Eastern and Mediterranean cooking, adding depth and vibrancy to salads, meats, and dips. If you’re in Australia, you can find high-quality sumac from Herbie’s Spices or a well-stocked delicatessen.

A Perfect Salad for Any Meal

This tomato salad with sumac is ideal for serving as part of a mezze platter, alongside grilled meats, or as a side dish to a main meal.

The combination of sweet, sharp, and tangy flavors makes it refreshing and vibrant. For the best results, use tomatoes that are at room temperature, ideally freshly picked and slightly warm from the sun.

Ingredients

• 750 g ripe tomatoes (a variety of colors and shapes for better flavor and presentation)
• 1 small red or pink onion
• Zest of 1 large lemon
• 1/3 cup pine nuts
• 1/2 cup red wine vinegar
• 1 tablespoon sumac
• 1 tablespoon olive oil
• Small bunch of fresh oregano (leaves picked)
• 1 tablespoon roughly chopped flat-leaf parsley
• Sea salt (to taste)

Instructions

Prepare the Onions:
Peel and slice the onion into thin rings (about 1 mm thick). Place the onions in a small bowl, add red wine vinegar, sumac, and a pinch of sea salt. Let the onions sit for about 30 minutes. This will soften the onions and remove their strong aftertaste. The vinegar will also turn the onions a beautiful pale pink color.

Prepare the Tomatoes:
While the onions are soaking, slice the tomatoes in various ways—wedges, halves, quarters, or lengthwise. This adds variety to the salad and creates different textures in every bite.

Toast the Pine Nuts:
In a small pan over medium heat, toast the pine nuts until golden brown. Be careful, as they can burn quickly. Once toasted, set them aside to cool.

Combine Ingredients:
Once the onions have softened, drain them and add them to the tomatoes. Then, add the toasted pine nuts, parsley, oregano, lemon zest, and olive oil. Season with sea salt to taste.

Toss and Serve:
Gently toss everything together, ensuring the flavors are well combined. Transfer the salad to a serving platter and enjoy immediately.

Tips for Serving

• This salad is best served fresh, as the flavors are at their peak when the tomatoes are at room temperature.
• If pine nuts aren’t available, you can substitute them with almonds or walnuts, although the flavor and texture may change slightly.
• Sumac can be found at most Middle Eastern or Mediterranean grocery stores and really enhances the freshness of the tomatoes in this dish.

This tomato salad with sumac is not just a feast for the eyes but also a treat for the taste buds. The sweet, juicy tomatoes combined with the tangy sumac and red wine vinegar, paired with the crunch of pine nuts, make it an irresistible side dish.

Whether served as part of a mezze platter or as a refreshing accompaniment to grilled meats, this salad will surely be a hit at any meal.

Recipe Source

FAQs