Tomato-Herb Salad with Sumac

Ingrédients

1 small red onion, halved and thinly sliced

6 tablespoons lemon juice, divided

4 medium garlic cloves, peeled

¼ cup extra-virgin olive oil

4 teaspoons ground sumac, divided

Kosher salt

2 pounds plum tomatoes, cored and cut into 4 or 6 wedges

½ cup lightly packed fresh flat-leaf parsley

⅓ cup roughly chopped fresh dill

⅓ cup lightly packed fresh mint, torn

Instructions

In a small bowl, stir together the onion and 2 tablespoons of the lemon juice. Let stand for 20 minutes. Meanwhile, bring a small saucepan of water to a boil. Add the garlic, cook for 1 minute, then drain. Finely chop the garlic, then use the flat side of a chef’s knife to mash it to a coarse paste. Transfer to a small bowl and whisk in the remaining 4 tablespoons lemon juice, the oil, 3 teaspoons of sumac and ¾ teaspoon salt.

Add the tomatoes to a large bowl and sprinkle with ¼ teaspoon salt. Drain the onion, pat dry and add to the tomatoes, along with the parsley, dill and mint. Drizzle the garlic mixture over the herbs and gently toss. Transfer to a platter and sprinkle with the remaining 1 teaspoon sumac.

Notes

Don’t use the onion without first soaking it in lemon juice. This tames its bite. Likewise, don’t use the garlic raw—blanching the cloves mellows their pungency.

Tart and vibrant, sumac is a common seasoning in Middle Eastern cooking. We use it here to balance the sweetness of tomatoes, mixing it into an oniony vinaigrette. The tomatoes, along with an abundance of herbs, get gently tossed in the vinaigrette and a final spoonful of sumac adds a finishing sprinkle of flavor. Note that this salad is best made with perfectly ripe, in-season tomatoes. For added color and flavor contrast, add diced or coarsely crumbled feta cheese.