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A simple solution for the best tomato salad, no matter what the season

Tomato-Herb Salad with Sumac

Appears in July-August 2018

35 minutes

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Tomato-Herb Salad with Sumac

Tart and vibrant, sumac is a common seasoning in Middle Eastern cooking. We use it here to balance the sweetness of tomatoes, mixing it into an oniony vinaigrette. The tomatoes, along with an abundance of herbs, get gently tossed in the vinaigrette while a final spoonful of sumac adds a finishing sprinkle of flavor. Note that this salad is best made with perfectly ripe, in-season tomatoes. For added color and flavor contrast, add diced or coarsely crumbled feta cheese.

4

Servings

Tip

Don’t use the onion without first soaking it in lemon juice. This tames its bite. Likewise, don't use the garlic raw—blanching the cloves for a minute mellows their pungency.

35 minutes

Reviews
Michele R.

Even outside of fresh, peak tomato season there can be very good varieties of hot house grown large cherry tomatoes (typically on stem) that when cut in half and used in this recipe make a great "off season" salad. The combination of the sumac with the herbs, tomatoes and onion is as delicious to eat as it is pretty to look at on the service platter.

Diana L.

I made this today for dinner. It was good but there is something missing in this recipe. I am going to make it again but put sweet cherry tomatoes (everything was sort of sour), maybe add arugula too.

Debra M.

I love the tart lemon, herbs and red onions with the garlic-lemon dressing. This dressing needed a bit more acidity for my taste and red wine vinegar did the trick. Summer tomatoes are best, but I have also used cherub and compari tomatoes successfully, especially when summer tomatoes are not available. We love to make this into a tomato bread salad by adding leftover sourdough bread (and sometimes white beans for a satisfying protein).


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