Mixed Herb Salad with Sumac
Whole leaves of parsley, mint, dill, cilantro, and basil tossed with cucumber, radish, and shallot in lemon, olive oil, and tart sumac.
Why you'll love Mixed Herb Salad with Sumac
Most salads use herbs as a garnish. Here the herbs are the salad. Whole leaves of parsley, mint, dill, cilantro, and basil, tossed with crisp cucumber and radish, make a bright, fragrant, almost sparkling salad that tastes like early summer and wakes up any rich main dish.
Sumac is the secret. The dried, ground berries of the sumac shrub are deep red and lemony-tart, a staple of Middle Eastern cooking, and a generous sprinkle gives the salad a sour, fruity brightness that goes beyond lemon. Picking the leaves off the tough stems takes a few minutes and is worth it, and dressing the herbs at the last moment keeps them lively.
Serve it with grilled lamb, chicken, fish, or eggs, or pile it onto a plate beside a slab of feta.
Quick overview: This Mixed Herb Salad with Sumac comes together in 20 min and makes 4 servings, each about 1 1/2 cups.
Ingredients
- 2 packed cups flat-leaf parsley leaves
- 1 packed cup mint leaves
- 1/2 packed cup dill fronds
- 1/2 packed cup cilantro leaves
- 1/2 packed cup basil leaves, torn
- 1 small English cucumber, halved and thinly sliced
- 5 radishes, thinly sliced
- 1 small shallot, thinly sliced
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 1/2 tsp ground sumac, plus more for serving Label: sumac, and salt if any
- 1/4 tsp fine sea salt
- freshly ground black pepper
- Make it from scratch: Lemon-Shallot Dressing with Sumac
Instructions
- Pick the herbs: Pull the leaves off the parsley, mint, cilantro, and basil, and the feathery fronds off the dill, discarding the thick stems. Wash and dry them very gently in a salad spinner.
- Soak the shallot: Stir the shallot with the lemon juice, salt, and sumac in a small bowl and let it sit for 10 minutes. The lemon softens its bite and the sumac blooms.
- Make the dressing: Whisk the olive oil into the shallot and lemon mixture and season with pepper.
- Toss: In a large bowl, combine the herbs, cucumber, and radishes. Pour the dressing over and toss gently with your hands until just coated.
- Serve: Pile onto a platter, sprinkle with a little more sumac, and serve right away.
Storage and leftovers
This salad is best eaten right away, since herbs wilt quickly once dressed.
Picked, washed herbs keep in the refrigerator for up to 3 days wrapped in a damp towel inside a bag.
Variations
- With feta: Crumble feta over the top for a salty, creamy contrast.
- Pomegranate: Scatter pomegranate seeds over the top for color and sweet-tart bursts.
- Toasted seeds: Add toasted pumpkin or sunflower seeds for crunch.
- Tomato: Add halved cherry tomatoes in summer.
Notes and tips
- Use any mix: Use whatever soft herbs you have. Parsley should be the base.
- Dry gently: Herbs bruise easily. Spin them in small batches.
- Dress at the table: Dressed herbs wilt within minutes, so toss right before eating.
- Buy sumac: Look for sumac in Middle Eastern markets or the spice aisle. The label should list sumac, and salt if any.
Nutrition and mindful eating
- Fresh herbs are nutrient-dense leafy greens, and parsley in this quantity brings vitamin K, vitamin C, and vitamin A.
- Mint, dill, cilantro, and basil each bring their own aromatic compounds, which is why the salad tastes so layered.
- Sumac adds a tart, lemony flavor and a deep red color from the berries' natural pigments.
- Olive oil is the real fat, carrying the herbs' fragrance and pairing with whatever protein sits beside the salad.
- As you eat, notice how each herb tastes different in every bite, and check in with yourself an hour after the meal to notice how your energy feels.
Frequently asked questions
Have a question about this Mixed Herb Salad with Sumac? Start here, with the questions people ask most.
What is sumac?
A dried, ground red berry with a tart, lemony flavor, used widely in Middle Eastern cooking.
What if I only have one or two herbs?
Make it with what you have, using parsley as the base. Two herbs make a simpler salad, and five make a more layered one.
Can I make it without cilantro?
Yes. Use more parsley or mint in its place.
What can I serve it with?
Grilled lamb, chicken, fish, eggs, or a slab of feta.
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