A simple sumac dressing is an absolute go-to vinaigrette for me. It goes great on pretty much 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're 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 also 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 in great quantities!
This is a sort of lemon sumac vinaigrette, using lemon juice, sumac, thyme, garlic, salt, black pepper, and olive oil. I simply add all of the ingredients to a jar, give it a good shake, and toss it in with my greens.
I often use it in this quick Mediterranean cucumber salad, or in any simple green salad served with a Turkish rice pilaf or moussaka. It is commonly used in Middle Eastern fattoush salad as well.
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!
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Key Ingredients
- Sumac: Sumac is a very traditional herb used in many Middle Eastern cuisines and is growing in popularity worldwide, and for good reason! Its lemony tang is a great complement to many sauces, vinaigrettes, as well as sprinkled on top of roasted fish or chicken.
- Thyme: I love adding a bit of minced thyme into my salad dressings. It definitely isn't a main flavor in this vinaigrette but adds a nice herby complexion to balance out the sweet and lemony flavors.
- Lemon: Every good dressing has to have an acidic ingredient in my opinion. I find lemon goes best with sumac, but if you don't have any on hand, white wine vinegar would also work great.
- Honey: Honey serves to help sweeten this dressing as well as thicken it. Some good substitutions would be maple syrup or agave syrup.
- Extra Virgin Olive Oil: Olive oil is absolutely essential to this recipe. I know certain brands are expensive, but a high-quality olive oil can transform a good dressing into an amazing one! A good olive oil should have a thick consistency with a peppery, fruity flavor. Find the complete ingredient list below.
Instructions
- Gather all the ingredients and mince the thyme and garlic.
- Combine the garlic, thyme, lemon, honey, salt, pepper, sumac, and olive oil in a mason jar and shake vigorously until the dressing is thoroughly mixed and emulsified.
- Serve immediately or store in the fridge for later. Be sure to shake well right before serving.
Substitutions
This recipe fits most diets (vegetarian, gluten-free, etc.), but if you are looking for a vegan version, the honey can easily be replaced with maple or agave syrup or just a pinch of white sugar.
Equipment
I often like to use a whisk to make salad dressings right in the bowl I am serving them in, but all you really need is a mason jar with a good sealing lid. A classic kitchen staple!
Storage
This vinaigrette stores well in the fridge, 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 it again; olive oil tends to solidify when cold. Try to use it within 3-4 weeks though.
Top Tip
A high-quality sumac should be slightly moist and chunky. However, many supermarket brands will be very dry and powdery and will cause the dressing to be more red in color, but it won't affect the flavor.
Sometimes I like to grate garlic on a box grater or microplane for homemade vinaigrettes because it makes a smoother texture and helps thicken the dressing.
FAQs
Sumac dressing can be made with many ingredients, but it is commonly prepared with olive oil, lemon juice, garlic, and salt.
Sumac comes from the berry of a sumac tree and has a wonderful lemony flavor.
Sumac goes great in many sauces, salad dressings, marinades, and sprinkled on top of roasted fish or chicken.
Lemon juice would be the closest substitute for sumac, but if you are looking for a dry spice, dried lemon zest or lemon pepper would be the best alternatives.
Similar Recipes
Looking for other recipes like this? Try these:
Sumac Dressing
Nutrition
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
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kathy says
Hi,
Thank you for the recipe.
Two Tablespoons of sumac makes for a bright red dressing. It tastes good but it's not even close in color to yours.
Did you mean two tbls of sumac?
Thanks again.
maxcozzi says
Hi, Thank you for trying my recipe! I'm glad it tasted good! The color will depend on the type of sumac, the brand I use has very thick chunks but most varieties are more powdery which will create a brighter dressing. The taste should be similar though.
Lori says
I wanted to let you know that I freeze my sumac. It works well this way. It does not dry out and stays perfect.
Cathy says
Was organizing my spice drawer and decided I needed to do something with the sumac I bought recently. It’s summer and salad for dinner was the best choice. I found your recipe and liked the ingredients and how simple it was. Yes, anyone who’s reading 2 tablespoons of sumac is correct.
It was delicious and earned a rating from my of “company good”.
I’ve got enough left for two more salads - I’ll add a 1/2 teaspoon of cucumber balsamic. Tried that with my salad and wow.
Thankyou for posting your recipe.