Recipe and photo contributed by Amanda Heckert
Prep Time: 15 minutes Cook Time: 0 minutes
This Middle Eastern salad pairs nicely with a shawarma 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, cored and chopped (about 6 cups)
6 Persian cucumbers, chopped (about 2½ cups)
4 scallions, white and green parts, thinly sliced
1½ cups cooked or canned chickpeas, rinsed and well drained
¼ cup flat leaf-parsley leaves, finely chopped
1½ cups Ak-Mak crackers
4 cups 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. (If you wish, 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-sized pieces and add the baby greens. Mix just to combine. Sprinkle sumac over the top if desired and serve immediately.