Persian Cucumber and Sumac Salad

If there is one thing that frustrates me about salads, it’s the fact restaurants never seem to cut the lettuce leaves. So you’re out, dining, you’re probably not alone– could be a date, maybe a work lunch. You order a salad, you know, to look healthy. It arrives, you look down and pretend you’re satisfied with it while everyone else gets a burger. You dive deep, in goes your fork and out comes a leaf that’s as big as an 18 wheeler’s mudflap. You take a bite,  now you’re panicking, because you can’t fit it all in your mouth. It’s too late to pull back and cut it, you certainly can’t use your fingers, so you try to carry a convo as you shove the lettuce in and splash your eyes with balsamic. The other person is pretending they don’t notice, but they’re continuing the conversation as they stare at the wall. They definitely see the salad dressing smeared over your face.

Restaurants– cut the lettuce- please.

Besides, there is nothing good about taking a bite that’s only a piece of lettuce. Come on restaurants. I personally like my salads heavier on non-leaf vegetables. Full of flavor, crunch and texture. I went to dinner at my friend’s house that is doing the paleo diet, so I left out dairy and bread. Though I think added cubes of feta or toasted pita chips (Fattoush) would be great too.

I’ve added Sumac, a popular Middle Eastern spice that has a tart, sour lemon taste. I have my former college roommate buy this by the kilo every time she goes overseas (Thank you Nada!) but your local Middle Eastern grocery store should have it. If you can’t find it, you can always add extra herbs- dried oregano or za’atar. To reiterate my point from above, make sure to cut all the vegetables in even, manageable bites. It tastes better.