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Ingredients

4 to 6 servings
  • 12 Persian cucumbers, cut into quarters lengthwise
  • 1½  tablespoon ground sumac, divided
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ¼ cup fresh mint leaves for garnish (optional)
AppetizersKosher for PassoverGluten FreeVeganVegetarianPareveQuickEasyRosh HashanahMiddle EastVegetable-Forward

Preparation

Step 1

Place the cucumbers, 1 tablespoon of sumac, olive oil, lemon juice, and kosher salt into a large bowl. Mix well to coat evenly. Taste and adjust seasoning if needed.

Step 2

Transfer the salad to a serving bowl and sprinkle ½ teaspoon of sumac on top and fresh mint if using. Serve immediately.

This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!

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