Prep: 15 minutes Serves: 3–4
🌿 Short Story
In the villages of Palestine, no meal is complete without a salad — crisp vegetables, fresh herbs, and the tang of Darna Sumac.
This bright, citrusy salad wakes up the table, balancing hearty dishes like manousheh, musakhan, or grilled meats.
It’s simple, honest, and full of flavor from the land — a perfect way to showcase our handpicked sumac and olive oil.
🍋 Ingredients
Salad Base
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2 medium tomatoes, diced
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1 large cucumber, diced
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½ small red onion, finely sliced
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½ green bell pepper, diced
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2 radishes, thinly sliced
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Small handful parsley leaves, chopped
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Small handful mint leaves, chopped
Dressing
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2 Tbsp Darna Olive Oil
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1 Tbsp Darna Sumac
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1 Tbsp lemon juice
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½ tsp salt
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¼ tsp black pepper
Optional: add 1 tsp pomegranate molasses or a drizzle of honey for balance.
🥣 Directions
1️⃣ Prep the Vegetables
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Chop all vegetables roughly the same size for even flavor in each bite.
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Place in a large bowl with chopped herbs.
2️⃣ Make the Dressing
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In a small bowl, whisk together Darna Olive Oil, Darna Sumac, lemon juice, salt, and pepper until slightly emulsified.
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Taste and adjust seasoning — it should be tangy and bright.
3️⃣ Combine
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Pour dressing over vegetables and toss gently until coated.
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Let the salad rest for 5–10 minutes before serving so the sumac softens the onions and flavors meld beautifully.
🌸 Village Tips
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If you love a sharper flavor, sprinkle a bit more Darna Sumac just before serving.
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Add toasted bread pieces for a quick fattoush-style twist.
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Chill the salad for 10 minutes before serving in summer — it enhances the lemony freshness.
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Serve alongside sumac chicken, za’atar manousheh, or grilled halloumi.
🍅 Variations
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Fattoush: Add toasted pita chips, lettuce, and pomegranate molasses.
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Herbal boost: Add chopped fresh dill or arugula leaves.
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Creamy twist: Mix with a spoon of labneh for a thicker, tangy dressing.
⚖️ Allergens & Diet
Naturally vegan, gluten-free, and dairy-free.
