Tacos ingredients in bowls, top view on wooden table top
JOIN OUR FAMILY

Jamie Geller

Get cooking faster and easier with Jamie Geller as she serves up traditional Jewish, Kosher, and Israeli recipes with tips and hacks that make cooking for your family a breeze.

MEET JAMIE

Tacos ingredients in bowls, top view on wooden table top
JOIN OUR FAMILY
MEET JAMIE
Home » Blog » Recipes » Mango, Cucumber, and Sumac-Onion Israeli Salad

Mango, Cucumber, and Sumac-Onion Israeli Salad

Pin
Comment Jump to Recipe
Mango, Cucumber, and Sumac-Onion Israeli Salad

Israeli Chef Michael Solomonov shares his take on the classic Israeli salad, give it a try. 

GET THE RECIPE

Change up your classic Israeli salad like Michael Solomonov from Zahav with mangos and the unique flavor of sumac. The simple sumac onions can be added to all your favorite salads.  

Mango, Cucumber, and Sumac-Onion Israeli Salad

Mango, Cucumber, and Sumac-Onion Israeli Salad

Prep Time 10 minutes
Total Time 10 minutes
Print Recipe Pin Recipe

Servings

Ingredients

  • 1 red onion thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Jamie Geller Sumac
  • ½ teaspoon kosher salt
  • 2 mangoes peeled and cut around the pit into small cubes (3 cups)
  • 1 cucumber diced (3 cups)
  • ¼ cup Simple Sumac Onions plus more for topping
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon kosher salt

Instructions

Simple Sumac Onions:

  • Combine all the ingredients in a bowl and toss to combine. Serve immediately.

Salad:

  • Combine all the ingredients in a bowl, toss to combine, and serve with additional sumac onions on top.

Notes

Excerpt from ZAHAV by Michael Solomonov. Copyright © 2015 by Michael Solomonov, Steven Cook. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Category:
Cuisine:
Holidays:
Diets:
Styles:
Spices:

About Michael  Solomonov

Chef Michael Solomonov was born in G’nei Yehuda, Israel and raised in Pittsburgh, PA. At the age of 19, he returned to Israel. With no Hebrew language skills, he took the onlyjob he could get – working in a bakery – and his culinary career was born.A 2011 James Beard Award winner for “Best Chef, Mid-Atlantic,” Chef Solomonov isknown for his extraordinary skill at transforming simple foods into artful culinarymasterpieces. He is widely regarded as one of the city’s top chefs.In addition to the James Beard Award, Chef Solomonov has been recognized for his many accomplishments by The New York Times, Bon Appetit, Food & Wine, Esquire Magazine, Condé Nast Traveler, and Travel + Leisure. In 2014, he was named Eater’s National Chef of the Year.Today, he can most often be found covered in flour, working the bread station atZahav’s open kitchen.  

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Top view of raw cooking ingredients on a white table

ENJOY! FRESH AND FREE RECIPES TO YOUR INBOX!

Subscribe

Related Posts