Iraqi cucumber and tomato salad with sumac
Servings: 4 people
Calories: 140kcal
A fresh salad that takes little effort is a good match for pan-fried chicken patties. This Iraqi cucumber and tomato salad with sumac is a lovely example. It is a simple salad from Iraqi cooking, with thinly sliced vegetables and a fresh, tangy taste. Sumac is the main seasoning here. This dark red spice tastes a little like lemon but is not hot. Serve it with Iraqi chicken aruk with baharat, especially if you are also making tahini sauce. It goes well with grilled chicken or meat too. Toss the salad just before eating so the vegetables keep their crunch.
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Ingredients
- 400 g cucumber
- 250 g tomatoes
- 150 g onion sweet
- 3 tbsp olive oil
- 2 tbsp sumac
- 0.75 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation
- Wash 400 g cucumber and 250 g tomatoes. Halve the cucumber lengthways, then halve each piece again to make four long quarters. Cut into thin slices.
- Remove the hard core from the tomato. Cut into quarters, then into slices about half a centimetre thick.
- Peel 150 g onion, halve it and cut each half into half rings as thinly as possible.
Mixing
- Put the cucumber, tomato and onion in a large bowl. Add 3 tbsp olive oil, 2 tbsp sumac, 0.75 tsp salt and 0.5 tsp black pepper. Toss gently but thoroughly to coat all the vegetables.
Serving
- Transfer the salad to a serving bowl and serve straight away. It goes well with Iraqi chicken aruk with baharat, with the tahini sauce served separately.
Notes
You can slice the vegetables ahead and keep them covered in the fridge. Add the oil, sumac, salt and pepper just before serving.
Nutrition
Calories: 140kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated fat: 1.5g | Sugars: 5g