Sumac Dressing - Redwood Kitchen (2024)

Published: May 26, 2023 · Modified: Feb 8, 2024 by maxcozzi · This post may contain affiliate links · 3 Comments

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 ina 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!

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

See Also

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1. Gather all the ingredients and mince the thyme and garlic.
2. 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.
3. 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

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Food Safety

• Cook meatto 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 highsmoking pointto avoid harmful compounds
• Always havegood ventilation when using a gas stove

Seemore guidelines at USDA.gov.