Tomatoe And Sumac Salad Food

MEDITERRANEAN TOMATO SALAD

Steps:

• In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic.
• Add sumac, kosher salt and a generous sprinkle of freshly ground pepper. Add lemon juice, white wine vinegar and extra virgin olive oil. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese (optional). Enjoy!

TOMATO, ONION, AND CUCUMBER SALAD

Steps:

• Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
• Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

TOMATO-HERB SALAD WITH SUMAC

Steps:

• In a small bowl, stir together the onion and 2 tablespoons lemon juice. Let stand for 20 minutes. Meanwhile, bring a small saucepan of water to a boil. Add the garlic, cook for 1 minute, then drain. Finely chop the garlic, then use the flat side of a chef's knife to mash it to a coarse paste. Transfer to a small bowl and whisk in the remaining 4 tablespoons lemon juice, the oil, 3 teaspoons of sumac and ¾ teaspoon salt.
• Add the tomatoes to a large bowl and sprinkle with ¼ teaspoon salt. Drain the onion, pat dry and add to the tomatoes, along with the parsley, dill and mint. Drizzle the garlic mixture over the herbs and gently toss. Transfer to a platter and sprinkle with the remaining 1 teaspoon sumac.

{FATTOUSH} LEBANESE TOMATO PITA SUMAC SALAD RECIPE

Steps:

• Make The Dressing: Combine oil, shallot, sumac, honey, pomegranate molasses, and vinegar in a jar, season with salt and freshly ground pepper, close, and shake well to evenly combine. Set aside until flavors meld, at least 10 minutes. Taste, adjust seasoning as desired and serve.
• Serve The Fattoush Salad: Place lettuce in a bowl then scatter tomatoes, cucumbers, radishes, bell peppers, avocado, and mint across salad. Drizzle dressing on salad, top with crumbled pita chips, sprinkle additional sumac (if desired), and serve.

PIYAZ SALAD WITH RED ONIONS, TOMATOES, PARSLEY AND SUMAC

Steps:

• Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
• Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
• Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
• Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.

TOMATOES WITH SUMAC ONIONS AND PINE NUTS

Steps:

• Put the shallot in a small bowl with the sumac, vinegar and an eighth of a teaspoon of salt. Mix together with your hands, so the sumac gets well massaged into the shallots, then leave for 30 minutes, to soften.
• Cut the large tomatoes in half lengthways and then into 1-1.5cm wedges and put them in a large bowl. Cut the cherry tomatoes in half lengthways and add to the bowl. Pour in the oil, add the basil, a third of a teaspoon of salt and a generous grind of pepper, and toss gently with your hands to combine.
• Arrange the tomatoes on a large platter and spread the shallots over the top. Lift some of the tomatoes and basil so they are visible above the shallots, sprinkle over the pine nuts and baby basil leaves, and serve.

TOMATO & ONION SALAD

Steps:

• Pour boiling water over the onion and leave for 10 mins.
• Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
• Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
• This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

FRIED GREEN TOMATO AND CRAB SALAD WITH SUMAC VINAIGRETTE

Steps:

• Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
• Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels.
• For the vinaigrette:
• Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately.

PARSLEY AND SUMAC SALAD

Steps:

• Chop of stems of parsley . Rinse the leaves.
• Bunch parsley up and roughly chop.
• Add parsley to a bowl.
• Peel and slice onion into thin slivers.
• Add onion slivers to parsley.
• Add seasoning, dressing and toss altogether.
• Serve as a salad or with meat dishes, with falafal sandwiches and beef sharwarma sandwiches.

IRAQI 'SUMMAG' SALAD - SUMAC SALAD.

Steps:

• Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
• Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
• Slice the onion into long, pieces and add to the tomato and cucumber.
• Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

SUMAC EGGPLANT AND TOMATO SALAD

Steps:

• Preheat oven to 200C (grill mode) or 400F. Coat the aubergines in 1 tablespoon oil, wrap in tin foil and bake until fully cooked but still have a meaty texture (you don't want the pulp to be mushy).
• Remove from the oven and when cool enough to handle, peel off and discard the skin. Chop the pulp into cubes and transfer to a pan with another tbsp of oil. Saute for just a minute, then set aside to cool.
• In a salad bowl, add the finely chopped parsley, the tomatoes chopped, the aubergine and season with lemon juice, the remaining olive oil, sumac, salt and pepper. Serve immediately or store in the fridge to allow the flavour to develop. Perfect for eating the next day too.

KAREN MARTINI'S TOMATO, WATERMELON AND FETA SALAD

Steps:

• 1. To make the vinaigrette, combine all the ingredients in a bowl and set aside. 2. Soak the onion rings in iced water for 5 minutes (this softens their flavour). Drain and pat dry. 3. Arrange the tomato and watermelon on a serving plate and season with salt and pepper. Scatter over the onion, then spoon over the vinaigrette. Top with the feta and add the fennel flowers just before serving. *Once you're aware of wild fennel, you'll see it all over the place - maybe not on city streets, but it commonly crops up in any open spaces where the wind-broadcast seeds have lodged - by rivers and creeks, in parks, by railway lines. The flowers are a vibrant yellow and the fronds and soft seeds are just as tasty. **Fennel pollen is available from specialty food stores and delicatessens.

TOMATO, CUCUMBER AND COUSCOUS SALAD, TABBOULEH STYLE

Steps:

• In a large bowl, mix together the vegetables, herbs and couscous.
• When ready to serve, add the lemon juice, salt and sumac.
• Mix well, adjust the seasoning if necessary and serve immediately *.

TOMATOE AND SUMAC SALAD

Steps:

• 1. Mix the sumac, salt and (sugar - if using together)
• 2. Use your hands to rub and work the sumac mixture into the onion slices. (this infuses flavor and softens the onions)
• 3. Stir in the chopped tomatoes, parsley and paprika flakes and mix well.
• 4. Whisk the oil and lemon juice well and then pour over the salad.
• 5. Season with salt and freshly ground black pepper.

TOMATO AND SUMAC SALAD

Steps:

• Whisk red wine vinegar, olive oil, sumac and garlic clove in a small bowl. Combine tomatoes, red onion and mint leaves in a serving bowl. Pour over dressing and toss gently to combine. Serve.