|A delicious and easy Mediterranean Dressing that you can use on a variety of greens, beans, or veggies.|
If you've been reading my blog any time at all, you know I love all types of Mediterranean flavors. One of the ingredients I discovered through blogging is the Mediterranean spice called Sumac. If you've eaten at a Lebanese or Middle Eastern restaurant that had a little shaker jar of a dark reddish spice on the table, that was probably Sumac, or maybe Za'atar, a spice blend that has Sumac as an ingredient. I've used Sumac in lots of recipes on the blog, and a fair number of readers have told me that they tried it and liked it. But if you are still not acquainted with this wonderfully flavorful spice, I'm hoping this delicious Mediterranean Dressing with Red Wine Vinegar, Lemon, and Sumac will be reason enough to get you to try it.
I'm not sure if it was the approach of salad season that inspired me, but a few weeks ago I started experimenting with a salad dressing that featured Sumac, and after several tries I came up with this version. I love the combination of flavors and this is something I'd use to make a simple side dish salad whenever I needed one to add some greens to a meal. The Mediterranean Dressing simple to make and keeps in the fridge for at least a week (probably longer, but it doesn't last longer than that around here.) If you do try the dressing, I'd love to hear later in a comment about what type of salad you used it on!
I like the idea of dressing made in a shaker jar, because there's no bowl to wash! I have several types of dressing shaker jars, and either one would work for this, but if you don't have a special shaker jar, just shake up the dressing in any jar with a tight-fitting lid.
Here's the Sumac I bought years ago when I was visiting Lydia in Boston. It's long gone, and I've bought many jars or tins of Sumac since then, but this photo does show off the color.
Start by combining the red wine vinegar, lemon juice, Sumac, Greek Seasoning, Greek oregano, and black pepper in a jar.
(Makes just over 3/4 cup salad dressing; recipe created by Kalyn.)
3 T red wine vinegar
2 T fresh-squeezed lemon juice (I use my fresh-frozen lemon juice)
1 T Sumac
2 tsp. Greek Seasoning
1/2 tsp. Greek oregano
1/2 tsp. coarse ground black pepper (or less)
1/2 cup best quality extra virgin olive oil
Combine the red wine vinegar, lemon juice, Sumac, Greek Seasoning, Greek Oregano, and black pepper in a shaker jar or any jar with a tight-fitting lid. Add the olive oil and shake for about 30 seconds, or until the ingredients are well-combined. Taste and see if you want a little more oil. Shake well every time you use it.
This dressing will keep at least a week in the fridge, probably longer. If your fridge is quite cold, you may need to let the bottle sit on the counter for a few minutes to warm up before you serve it.
South Beach Suggestions:
This dressing would be a good choice to get you to eat your greens for any phase of the South Beach Diet.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Salads Flavored with Sumac:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Tangy Lime and Sumac Summer Salad ~ My Halal Kitchen
Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips ~ Kalyn's Kitchen
Monk's Salad ~ Chico's Kitchen
Mediterranean Spinach Salad Sumac-Lemon Vinaigrette ~ Kalyn's Kitchen
Turkish Spicy Ezme Salad ~ Give Recipe
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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Links in this post to The Spice House are not sponsored or compensated in any way; I simply use those products and love them.