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 onion-flavored vinaigrette. The tomatoes, along with an abundance of herbs, get gently tossed in the vinaigrette, and 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.
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.
- 1 small red onion, halved and thinly sliced
- 6 tablespoons lemon juice, divided
- 4 medium garlic cloves, peeled
- ¼ cup extra-virgin olive oil
- 4 teaspoons ground sumac, divided
- Kosher salt
- 2 pounds plum tomatoes, cored and cut into 4 or 6 wedges
- ½ cup lightly packed fresh flat-leaf parsley
- 1/3 cup roughly chopped fresh dill
- 1/3 cup lightly packed fresh mint, torn
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 sumac, and ¾ teaspoon salt.
Add the tomatoes to a large bowl and sprinkle with ¼ teaspoon salt. Drain onions, pat dry, and add to 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.
source: Christopher Kimball, Boston Globe Magazine July 17, 2019 https://www.bostonglobe.com/magazine/2019/07/17/recipes-three-refreshing-salads-beat-heat/gJFm0q8qvV95lTObWmjbpM/story.html