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Dairy
Easy
6-8 Servings
Allergens 
40 Minutes
Diets
After the write-up on sumac in Family Table several weeks ago, I decided to purchase a jar for myself to see what the hype was all about. I was so excited to incorporate it into this fantastic salad, which is bursting with a symphony of citrusy flavors.
5 ounces (140 grams) lettuce or other greens (I used Verdini Summer Crisp Lettuce)
1 cup cooked farro (optional)
2 small English cucumbers, sliced into matchsticks
1 mango, sliced into matchsticks
3–4 large radishes, sliced into matchsticks
1 large avocado, cubed
1 large jalapeño pepper, seeded and finely diced
1 cup Ta’amti Feta Cheese, crumbled
3/4 cup chopped roasted and salted pistachios
sumac, for sprinkling
1/4 cup Gefen Olive Oil
zest of 1 orange
1/2 cup freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice or Heaven & Earth Lime Juice
1/2 cup fresh basil chiffonade
1 teaspoon sumac (don’t leave this out!)
3/4 teaspoon Gefen Salt
1/2 teaspoon Pereg Black Pepper
Combine vinaigrette ingredients in a small bowl and whisk to combine.
To prepare the salad, place the lettuce into a large serving bowl. Add farro, if desired. Layer cucumbers, mango, radishes, avocado, jalapeño, and feta cheese. Pour vinaigrette over the top. Toss well to coat.
Sprinkle with chopped pistachios and sumac. Serve immediately.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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I just made this salad. It looked beautiful, but I found the dressing a bit bitter. I added a little honey to it and it was delicious.