Tangy Arugula Salad with Sumac (Salatet Jarjeer)

Rocket lettuce is the star of this tangy arugula salad recipe with sumac (known as Salatet Jarjeer in Arabic), which is poplar in the Middle East.

I’m not a long-time fan of peppery “rocket” lettuce. In fact, it’s only within the past couple years that I started to enjoy arugula.

In Kuwait arugula is widespread, which isn’t surprising because this leafy green thrives in sandy soil. When Mike and I lived there, he had a habit of ordering from his favorite Persian restaurant (which was literally a two-minute walk from where we lived) about once a week. They always included a few bags full of arugula with our kebabs, and because this veggie isn’t a favorite of either of ours, Mike and I always struggled using it up.

Until one day when we had dinner at a friend’s house and they served us jarjeer (جرجير). This word just means arugula in Arabic (and is also transliterated as jarjir, jirjir, jerjer, and jirjer), but is also used to refer to arugula salad. And it was that salad that convinced both Mike and I that this bitter green can actually taste good.

What is Jarjeer Salad?

This is an arugula-based salad that’s commonly enjoyed in the Middle East.

The salad itself is so simple and its flavors are so basic. Lemon juice and sumac provide tartness, olive oil richness, and onion, mint, and salt enhance the flavor. But it’s magic. The taste of the arugula is somehow mellowed, which I know is completely counterintuitive because the other predominant flavors – lemon and sumac – are tangy.

Try this salad, especially if you think you don’t like arugula. ;)

Arugula Health Benefits

Why should I care about eating arugula?, you wonder. This detoxifying leafy green is high in antioxidants and chlorophyll. It’s good for promoting healthy skin and bones, reducing inflammation, and may lower the risk of cancer.

And no wonder it’s commonly eaten in Kuwait’s desert climate: its peppery flavor has a natural cooling effect on the body!

(Health information about arugula was found on Chatelaine and Organic Facts.)

Ingredients

• Fresh baby arugula leaves – Arugula grows in sandy soil, so make sure you rinse the leaves well to remove all the sand and grit. After that, dry them off with paper towels or in a salad spinner. Go for smaller baby leaves because they’re less bitter than the larger leaves.
• White onion – The natural sweetness of white onion pairs well with the bitter, peppery flavor of arugula. Red onion is also a good option in this salad.
• Fresh lemon juice – Tart, tangy fresh lemon juice mellows both the arugula and onion in this salad.
• Olive oil – Adds healthy fat and richness to this leafy salad.
• Dried crushed mint leaves – This brightens the flavor and adds a touch of natural sweetness. Or use 3 tablespoons minced fresh mint leaves instead of dried.
• Sumac – Sumac is a tangy spice with a beautiful brick-red color that’s frequently used in Middle Eastern cuisine. It adds a sharp, tart flavor that’s similar to lemon.
• Salt – A generous sprinkling of salt makes sure our salad isn’t bland.

How to Make Jarjeer Salad

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 Tips

• For the freshest arugula, look for leaves that are green with no yellowing.
• If you don’t have fresh lemons on hand, you can use half of the amount of apple cider vinegar instead of lemon juice.

Storage

Like most salad recipes, it’s best to make this one within 15 minutes or so of eating it. The leaves start to soften as soon as they’re combined with the dressing.

However, you can wash the arugula up to 1 week ahead of time. Store it in the fridge layered between paper towels in a gallon-sized zip-top plastic bag or in a glass storage container.

Variations

• Nuts – Walnuts are a common addition to this salad, but you can go with any type of nuts you like for crunch.
• Pomegranate arils – Pomegranate seeds are another popular ingredient added to this dish. They add sweet/tart flavor and beautiful ruby red color.

More Leafy Green Salads to Try

• Apple Walnut Rainbow Swiss Chard Salad
• Roasted Chickpea Salad with Tahini Dressing