A simple sumac dressing is absolute go-to vinaigrette for me. It goes great on pretty every salad and is incredibly easy to make. The tart flavors of lemon and sumac pair perfectly with honey and extra virgin olive oil. You are going to want to keep a jar of this in your fridge for your next salad!

Ground sumac is a popular middle eastern spice that has a tart and fruity taste. It goes well simply sprinkled on top of dishes such as cooked fish or rice (basically wherever you would add freshly squeezed lemon juice) or cooked with aromatics, or added to salad dressing. It goes great on popcorn too!

Although sumac will stay good in your spice cabinet for a few months, when you get it fresh it should be slightly moist. This is when it has the most flavor and I would recommend not being stingy and just using it right away, and it in great quantities!

Other recipes using sumac

This is sort of lemon sumac vinaigrette, using lemon juice, sumac, thyme, garlic, salt, black pepper, and olive oil. I just add all of the ingredients to a jar, give it good shake and toss it in with my greens. I also use it in my other simple salad recipe, this quick Mediterranean cucumber salad.

It stores well in the fridge too, so don't be scared to double (or triple) this recipe and keep it in a jar for later. I just recommend giving it 20-30 minutes to come to room temperature before using again, olive oil tends to solidify when cold.

See my guide on creating great vinaigrettes from scratch here!

more great salads to try

Sumac Dressing

An easy, tasty salad dressing using sumac and thyme

4.50 from 6 votes

Print Pin Rate

Prep Time: 5

Total Time: 5

Author: Max Cozzi

Servings: 6

Ingredients

1 clove of garlic, (minced)
2 teaspoon fresh thyme, (leaves plucked and minced)
1 Lemon, (juiced)
1 tablespoon honey
1 teaspoon salt
½ teaspoon fresh pepper
2 tablespoon sumac
½ cup olive oil

Instructions

Add all of the ingredients to a jar and shake until the dressing is well combined and emulsified. Serve it with any salad. If storing for later make sure to give it another good shake before serving.

Video

Notes

This recipe stores well in the fridge if making a big batch, just let it come back to room temperature for 20-30 minutes before shaking again.

Course: Appetizer, Side Dish, side salad, sides

Cuisine: Mediterranean, Middle Eastern, pacific northwest

Keyword: dressing, greens, lemon, salad, sumac, thyme, vegan, vegetables, vegetarian, vinaigrette

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