Tangy Arugala Salad with Sumac (Salatat Jarjeer)
Prep time: 
Total time: 
Yield: 2 to 4 servings
This salad is magic; the peppery flavor of arugala is somehow mellowed by the tang of lemon and sumac, and rounded out with olive oil.
  • 8 oz (225 g) fresh baby arugala leaves, rinsed and spun dry
  • 1 medium white onion, peeled, quartered, and thinly sliced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon dried crushed mint leaves
  • 1½ teaspoons sumac
  • ½ teaspoon salt
  1. Gently toss together all ingredients; taste and add additional salt and sumac if desired.
  2. Let the salad sit for 5 minutes so the flavors can blend and the leaves can wilt a bit.
  3. Serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/tangy-arugala-salad-with-sumac-salatat-jarjeer/