This Middle Eastern salad pairs nicely with a schwarma plate, and it’s a perfect dish for hot weather. Sumac is a sour-tasting spice that can be found in Middle Eastern markets or specialty spice stores.
- 6 large heirloom tomatoes (about 6 cups), chopped
- 6 Persian cucumbers (about 2½ cups or 295g), chopped
- 4 scallions, white and green parts thinly sliced
- 1½ cups cooked chickpeas, rinsed and well drained
- ¼ cup flat leaf parsley leaves, finely chopped
- 1½ cups (118g) Ak-Mak crackers
- 4 cups of mixed baby greens or power greens
- ¼ cup fresh lemon juice
- 2 cloves garlic, finely minced
- 1½ tablespoons pomegranate molasses
- 2 teaspoons sumac, plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup good quality extra virgin olive oil
- In a large salad bowl combine the tomatoes, cucumbers, scallions, chickpeas and parsley.
- In a small bowl whisk the lemon juice, garlic, pomegranate molasses, sumac, salt and pepper.
- Add the oil in a steady stream, whisking constantly to emulsify.
- Pour the dressing over the vegetables and toss to combine. (The salad may be prepared up to 4 hours in advance to this point. Cover and refrigerate until serving.)
- Just before serving, break the Ak-Mak crackers over the top of the salad into bite size pieces and add the baby greens, mix to just combine. Sprinkle sumac over the top if desired and serve immediately.