Description
Cool, crisp, and punchy in the best way—these Sumac Cucumbers are tossed with lemon, olive oil, and a sprinkle of tangy sumac for a fast Mediterranean-style side. Add jalapeño for a gentle kick, or keep it mild and extra-refreshing.
Ingredients
2 English or Persian cucumbers, thinly sliced
1 to 1½ teaspoons ground sumac
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon black pepper
½ small jalapeño, thinly sliced (optional, for heat)
1 to 2 tablespoons chopped parsley or mint (optional, for freshness)
Instructions
1. Wash and slice the cucumbers into thin rounds (or half-moons).
2. In a bowl, whisk together sumac, olive oil, lemon juice, salt, and black pepper.
3. Add cucumbers (and jalapeño, if using) and toss gently until evenly coated.
4. Let sit 10 minutes for the flavors to wake up, then toss once more.
5. Taste and adjust—more lemon for brightness, more sumac for tang, more salt if needed.
6. Finish with parsley or mint and serve chilled or at cool room temperature.
Notes
Best served fresh for maximum crunch, but leftovers keep well in the fridge for up to 3 days.
If you’re making it ahead, slice cucumbers and mix dressing separately, then toss right before serving to keep it extra crisp.
This is a bright side for grilled meats, bowls, sandwiches, or a mezze-style plate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg