This Sumac Dressing makes salads craveable. It packs flavor into our go-to Butter Bean Salad. It perks up a simple mixed green salad to pair with falafel, vegan tzatziki, pickled red cabbage, and pita. And, it pairs well with Fattoush Salad (a classic combo).
There's no shortage of ways to use this dressing...and they're all delicious!
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Why you'll love this recipe
- Effortless: You only need 6 ingredients. And it takes only minutes to make. Just add everything to a jar and shake.
- Delicious: This dressing will make you crave salads! Sumac has a bright, tangy flavor. It pairs well with rich olive oil, zingy red wine vinegar, and a bit of honey (or agave) and salt for balance.
- Versatile: You can use this dressing on salads, beans, veggies, or proteins. And, it keeps for up to 3 weeks in the fridge! Make a jar to use in quick weekday lunches or dinners.
- No Lemon Needed: Sumac already has a tangy flavor, so you don't need fresh lemon. We tested this sumac dressing with red wine vinegar and lemon juice. The red wine vinegar version had nicer color and flavor.
Ingredients (and substitutes)
This sumac salad dressing has only 6 ingredients. And, you probably have most in your pantry already!
- Olive oil: Use a high-quality extra virgin olive oil for salad dressings. It really makes a difference in the flavor!
- Red wine vinegar: Gives the vinaigrette some zing. It also plays up the pretty red color of sumac. You could substitute lemon juice or white wine vinegar instead.
- Sumac: This spice is made from dried red berries. Sumac tastes tart and fruity, like lemon—but less acidic. It's often used in Middle Eastern cuisine. These days, you can usually find sumac in the spice aisle of regular grocery stores. Otherwise try a specialty grocer or online.
- Oregano: The flavor pairs well with sumac. Before using dried oregano, crush it between your fingertips to help release more of its flavor.
- Honey: A small spoonful of honey helps balance out the acidity and tang. For a vegan option, substitute agave nectar or maple syrup instead.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Recipe Testing Note: We did side-by-side taste tests of our sumac dressing made with different acids (red wine vinegar, fresh lemon juice, etc.). Red wine vinegar had the best flavor and color.
But, fresh lemon juice is still a good swap. Don't use bottled lemon juice, because it doesn't taste as good. And, leave out the lemon zest. We tested a version with fresh lemon juice and zest, but it was slightly too bitter for our taste.
Looking for more homemade sauce recipes? Check out our Red Chimichurri Sauce, Honey Sriracha Sauce, Easy Peri Peri Sauce, and Vegan Pad Thai Sauce.
How to make (step-by-step photos)
This sumac dressing couldn't be easier to make. It only takes 3 minutes! Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tip: If you don't have a jar, make this dressing in a bowl with a whisk instead. We prefer a jar because it makes fewer dirty dishes. And, the jar doubles as a storage container if you have leftovers!
Serving suggestions
This sumac dressing is really versatile. You can use it in many dishes, like:
- Fattoush Salad: A classic pairing! Serve with some baked falafel, tzatziki, and pita chips on the side.
- Butter Bean Salad: We're obsessed with this easy and healthy salad. It only takes 6 ingredients. And the sumac vinaigrette really brings all the flavors together.
- Grain Salad: Drizzle the dressing over grains to add flavor. You could add it to our Spelt Berry Salad or Farro Pilaf for more zing.
- Roasted Vegetables: Use this sumac dressing instead of lemon in our air fryer broccolini recipe. Or, marinate oven roasted veggies in the dressing for extra flavor!
Healthy salad recipes to try:
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📖 Recipe
Sumac Dressing
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar (see note 1)
- 2 teaspoons sumac
- 1 teaspoon dried oregano
- 1 teaspoon honey (or agave or maple syrup for vegan option)
- ¼ to ½ teaspoon fine sea salt (see note 2)
Instructions
- Mix: To a small jar, add ¼ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons sumac, 1 teaspoon dried oregano, 1 teaspoon honey, and ¼ to ½ teaspoon fine sea salt (see note 3). Seal with a lid and shake vigorously until well mixed. Taste and adjust seasoning if needed.
Notes
- Red wine vinegar substitute: You can substitute fresh lemon juice (not bottled). However, if you don't use red wine vinegar, then your dressing won't be as pink/red.
- Salt: Adjust to personal taste. We use ½ teaspoon salt. But if you're not sure (or sensitive to salt), start with ¼ teaspoon salt...then add more at the end, if needed. How much salt you need will also depend on whether you're adding the dressing to pre-seasoned ingredients (or not).
- Method note: Instead of mixing the dressing in a jar, you can instead add ingredients to a bowl and whisk until combined.
- Storage tips: This recipe doesn't contain fresh garlic or other ingredients that spoil quickly. According to the USDA, homemade vinaigrette can be refrigerated for 2 to 3 weeks. If you're meal prepping this dressing, we highly recommend using red wine vinegar (vs. lemon juice). Fresh citrus juice loses it's brightness as it sits.
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