This zest Sumac Dressing recipe has a sweet tangy flavour and pairs perfectly with Middle Eastern and Mediterranean flavours. It boosts the nutritional content of any dish by adding healthy fats from the extra virgin olive oil as well as antioxidants and other nutrients.
Homemade salad dressings are so easy to make and much healthier than most store-bought dressings. If you love this sumac vinaigrette then you should also try my Mouthwatering Wholegrain Mustard Dressing, my Easy Avocado Oil Dressing or my Lemon Tahini Dressing.
What Is Sumac?
Sumac is a tart and tangy spice originating from the Middle East and the Mediterranean. It is made from the berries of Sumac trees. The berries are often sun-dried before being ground into the spice powder. Sumac is often used to add a tangy, lemony flavour to salads, kebabs, rice, grilled meats and dips (like hummus).
What’s To Love About Sumac Salad Dressing?
- quick & easy to make – with minimal prep time, this dressing is made in under 7 minutes using just a bowl and a whisk.
- tangy & sweet – adds a tart, tangy and slightly sweet flavour to any salad.
- vegan – made plant based and vegan by using pure maple syrup to sweeten this dressing. The dressing is also dairy free and gluten-free.
- nutritious – this dressing is filled with healthy fats (monounsaturated fat and polyunsaturated fat) and antioxidants thanks to the extra virgin olive oil. Lemon juice is a good source of vitamin C, mustard contains dietary fiber and magnesium and garlic provides phytonutrients like allicin and flavonoids.
Ingredients Notes & Substitutions
Below is a list of all of the ingredients you will need to make this zesty sumac dressing. Most ingredients will be available from your local grocery store. However you may need to go to a Middle Eastern Deli, bulk foods store or organic whole foods store to find the sumac.
- sumac – a spice made from ground sumac berries, sumac is the star ingredient in this salad dressing and can’t be substituted for anything else.
- fresh lemon juice – I prefer to use fresh lemon juice rather than bottled lemon juice in homemade salad dressings as it has a much nicer flavour. It also doesn’t contain any preservatives or additives. You can swap the lemon juice for apple cider vinegar if need be but lemon juice really is the best acid to use.
- wholegrain mustard
- dijon mustard
- pure maple syrup – maple syrup can be swapped for honey.
- fresh garlic – you can swap the 1 clove of minced garlic for a teaspoon of jarred minced garlic.
- sea salt – I have used sea salt flakes in this recipe. If using finely ground sea salt then use about half of what is called for in the recipe. Add more to taste.
- cracked black pepper
- extra virgin olive oil – I always recommend using extra virgin olive oil as it is the least processed olive oil. This means it retains more of it’s nutrients and antioxidants.
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Sumac Salad Dressing Instructions
There are two different ways to make this salad dressing and both methods work perfectly fine. The first way is to add all of the ingredients to a small jar, firmly fix the lid onto the jar and then shake vigorously until the dressing is well combined.
The second way, which I find emulsifies the dressing slightly better, is to use a bowl and a whisk. First, add the sumac, lemon juice, dijon mustard, wholegrain mustard, maple syrup, garlic, salt and pepper to a bowl and whisk to combine. While whisking, slowly pour in the olive oil and continue whisking. Keep whisking until all of the olive oil is combined with the lemon mixture and the dressing is silky smooth.
Serving Suggestions
- drizzle over a salad of sliced cucumbers, thinly sliced red onions and roughly chopped fresh parsley and fresh mint.
- use to dress a Fattoush salad or any of your favourite salads.
- use as a marinade for proteins like beef or chicken.
Storage
This salad dressing stores well in a glass airtight container or jar in the refrigerator for around 7 days. Let the salad dressing sit at room temperature before using as the olive oil will solidify slightly in the fridge. You can also sit the glass jar or container in some boiling water to liquify the olive oil.
Sumac Salad Dressing
Equipment
- Garlic mincer
- Medium Mixing Bowl
- Whisk
Ingredients
- 50 mL fresh lemon juice
- 1 tablespoon wholegrain mustard
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 teaspoons maple syrup
- 2 teaspoons sumac
- 1/2 teaspoon sea salt flakes
- cracked black pepper, to taste
- 60 mL extra virgin olive oil
Instructions
- Add the lemon juice, wholegrain mustard, dijon mustard, garlic, maple syrup, sumac, salt and pepper to a medium bow. Whisk to combine.
- Slowly pour in the olive oil while whisking. Continue whisking until all of the olive oil is incorporated into the lemon mixture and the dressing is smooth and silky.
- Store the salad dressing in a glass airtight container or glass jar with a lid, in the fridge for up to one week. Bring the dressing to room temperature before using.
Notes
Serving Suggestions
- use as a salad dressing for my Beetroot and Crispy Lentil Salad or my Honey Roasted Carrot and Lentil Salad.
- drizzle over vegetables like thinly sliced cucumbers, crunchy ice burg lettuce leaves or grilled zucchini.
- use as a marinade for chicken or beef.
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