Mediterranean Salad Dressing
This Mediterranean Salad Dressing with Red Wine Vinegar, Lemon, and Sumac is a delicious and easy low-carb dressing to use on a variety of greens, beans, or veggies. Get some Sumac and make this tasty dressing, and I promise you’ll make it over and over!
I love all types of Mediterranean flavors, and one of the ingredients I discovered through blogging is the Mediterranean spice called Sumac (affiliate link). If you’ve eaten at a Lebanese or Middle Eastern restaurant that had a little shaker jar of a dark reddish spice on the table, that was probably Sumac, or maybe Za’atar Spice Mix (affiliate link), a spice blend that has Sumac as an ingredient.
I’ve used Sumac in lots of recipes, and some readers have told me that they tried it and liked it. But if you are still not acquainted with this wonderfully flavorful spice, I’m hoping this delicious Mediterranean Salad Dressing with Red Wine Vinegar, Lemon, and Sumac will be reason enough to get you to try it. I’m not sure if it was the approach of salad season that inspired me, but recently I started experimenting with a dressing that included Sumac, and after several tries I came up with this Mediterranean salad dressing.
I love the combination of flavors here, and this is something I’d use to make a simple side dish salad whenever I need one to add some greens to a meal. The Mediterranean Dressing is simple to make and keeps in the fridge for at least a week (probably longer, but it doesn’t last longer than that around here.) If you do try the dressing, I’d love to hear later in a comment about what type of salad you used it on!
What is Ground Sumac?
Ground Sumac (soo-mack, affiliate link) maybe be an ingredient you haven’t used but it’s a dried spice from the middle east that’s well worth adding to your spice cabinet, and Sumac is absolutely ESSENTIAL to making this salad dressing sing with flavor. It has a slightly lemony flavor, and it’s the Sumac, the lemon, and the fresh herbs that make my favorite Fattoush Lebanese Salad so memorable, and that salad definitely is one of the dishes that made me fall in love with this spice! You can read more about Sumac here if you want to see the plant it grows on and a great list of dishes that use Sumac. And if you do have Sumac, or buy some for this recipe, just enter “Sumac” into the search bar on this site and you’ll find a lot of other recipes where I’ve used it.
How to Make Mediterranean Salad Dressing:
(Scroll down for complete recipe with nutritional information.)
- I like the idea of dressing made in a shaker jar, because there’s no bowl to wash! I have several types of dressing shaker jars, and either one would work for this, but if you don’t have a special shaker jar, just shake up the dressing in any jar with a tight-fitting lid.
- Here’s the Sumac I bought years ago when I was visiting Lydia in Boston. I’ve bought many jars or tins of Sumac since then, but this photo does show off the color.
- Start by combining the red wine vinegar, lemon juice, Sumac (affiliate link), Greek Seasoning (affiliate link), Greek Oregano (affiliate link), and black pepper in a jar.
- Then add the olive oil and shake like crazy. Taste and see if you want a little more oil. That’s it!
More Salads with Sumac:
Mediterranean Lettuce Salad with Purslane, Mint, and Sumac ~ Kalyn’s Kitchen
Chicken Tawook Salad with Lemon Sumac Dressing ~ Simply Scratch
Fattoush Lebanese Salad with Sumac and Pita Chips ~ Kalyn’s Kitchen
Tangy Arugula Salad with Sumac ~ An Edible Mosaic
Mediterranean Spinach Salad Sumac-Lemon Vinaigrette ~ Kalyn’s Kitchen
Turkish Spicy Ezme Salad ~ Give Recipe
- 3 T red wine vinegar
- 2 T fresh-squeezed lemon juice (see notes)
- 1 T ground Sumac
- 2 tsp. Greek Seasoning
- 1/2 tsp. Greek oregano
- 1/2 tsp. coarse ground black pepper (or less)
- 1/2 cup best quality extra virgin olive oil
- Combine the red wine vinegar, lemon juice, Sumac (affiliate link), Greek Seasoning (affiliate link), Greek Oregano (affiliate link) and black pepper in a shaker jar or any jar with a tight-fitting lid.
- Add the olive oil and shake for about 30 seconds, or until the ingredients are well-combined.
- Taste and see if you want a little more oil.
- Shake well every time you use it.
I use my fresh-frozen lemon juice for this recipe. This dressing will keep at least a week in the fridge, probably longer. If your fridge is quite cold, you may need to let the bottle sit on the counter for a few minutes to warm up before you serve it.
Recipe created by Kalyn.
Amount Per Serving: Calories: 167Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 546mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Mediterranean Salad Dressing would be a good choice to get you to eat your greens for any phase of the original South Beach Diet or any low-carb eating plan, and the tasty dressing is also Whole 30 or Paleo approved.
Find More Recipes Like This One:
Use Salads to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.