Levantine Jewel Salad with Sumac-Mint Vinaigrette
This meticulously crafted salad features a fine dice of crisp Persian cucumbers, firm Roma tomatoes, and sweet yellow bell pepper, creating a mosaic of color and texture. The addition of protein-rich chickpeas makes it satisfyingly substantial. It’s all brought together by a zesty, heart-healthy vinaigrette made with extra virgin olive oil, fresh lemon, garlic, and a trio of fresh herbs, finished with a hint of earthy sumac for an authentic Levantine touch.
- Total Time15 minutes
- Yield6 servings 1x
Ingredients
Scale
For the Salad Base:
- 3 cups diced Roma tomatoes (about 6-7 tomatoes, seeds partially removed)
- 3 cups diced Persian cucumbers (skin-on (about 5-6 cucumbers))
- 1 ½ cups diced yellow bell pepper (about 1 large pepper)
- 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained thoroughly
- ½ cup finely diced red onion
For the Sumac-Mint Vinaigrette:
- 3 tbsp high-quality Extra Virgin Olive Oil
- 4 tbsp fresh lemon juice (from 1-2 lemons)
- ½ cup finely chopped fresh flat-leaf parsley
- ¼ cup finely chopped fresh mint
- 1 tbsp finely chopped fresh oregano
- 1 medium clove garlic (minced or pressed)
- 1 tsp ground sumac
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Prepare the Vinaigrette: In a small jar with a tight-fitting lid, combine all vinaigrette ingredients: extra virgin olive oil, fresh lemon juice, chopped parsley, mint, oregano, minced garlic, sumac, fine sea salt, and black pepper. Seal the jar and shake vigorously for 30 seconds until the dressing is well emulsified. Set aside to allow the flavors to meld.
- Chop the Vegetables: Wash and dry all vegetables. Dice the Roma tomatoes, Persian cucumbers, and yellow bell pepper into a uniform ¼- to ½-inch dice. A consistent size is key to the salad’s texture. Finely dice the red onion.
- Rinse the Chickpeas: Pour the canned chickpeas into a colander and rinse thoroughly under cold running water for at least 30 seconds to remove excess sodium. Shake the colander well to drain off as much water as possible.
- Assemble the Salad: In a large mixing bowl, combine the diced tomatoes, cucumbers, bell pepper, red onion, and the drained chickpeas.
- Dress and Toss: Give the vinaigrette one final shake. Pour it over the vegetables and toss gently with two large spoons until every ingredient is evenly coated.
- Serve: For the best flavor and texture, serve immediately.
Notes
- Texture is Key: Using firmer Roma tomatoes and skin-on Persian cucumbers prevents the salad from becoming watery. Partially removing the tomato seeds also helps.
- Make-Ahead Tip: If preparing ahead, chop all vegetables and store them in an airtight container in the refrigerator. Mix the dressing and store it separately. Combine and toss just before serving to maintain maximum crunch.
- Ingredient Variations: For a different flavor profile, you could add a handful of toasted sunflower seeds or chopped walnuts for a pleasant crunch.
Nutrition Facts (per serving): Calories: 160 kcal | Total Fat: 8.3 g (Saturated Fat: 1.1 g) | Total Carbs: 20 g (Dietary Fiber: 4.7 g, Sugars: 6 g, Added Sugar: 0 g) | Protein: 4.4 g | Sodium: 110 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Calories: 160