This Sumac Dressing makes salads craveable. It adds bright, tart flavor to a Butter Bean Salad and livens up simple mixed greens. It’s a perfect match for falafel, vegan tzatziki, pickled red cabbage and pita, and it’s a classic pairing for Fattoush salad.
There are lots of tasty ways to use this dressing—try it on beans, grains, roasted vegetables or as a marinade. It’s easy to make and keeps well in the refrigerator.
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Why you’ll love this recipe
- Effortless: Just six pantry-friendly ingredients and a jar. Add, shake, and it’s ready in minutes.
- Flavorful: Sumac delivers a bright, lemony tartness that pairs beautifully with olive oil, red wine vinegar and a touch of honey or agave for balance.
- Versatile: Use it on salads, beans, roasted vegetables, grains or proteins. Stored in the fridge it keeps for up to three weeks, making it ideal for meal prep.
- No lemon needed: Sumac provides tang on its own. We tested versions with red wine vinegar and lemon juice; red wine vinegar gave better color and depth, but fresh lemon juice is an acceptable substitute.
Ingredients (and substitutes)
This sumac salad dressing uses just 6 ingredients, most of which are likely in your pantry.
- Olive oil: Use a good extra-virgin olive oil for the best flavor.
- Red wine vinegar: Adds brightness and enhances the pink-red hue of sumac. You can substitute fresh lemon juice or white wine vinegar if needed.
- Sumac: A tart, fruity spice made from dried red berries. It tastes lemon-like but less acidic and is common in Middle Eastern cooking. If you can’t find it locally, check specialty shops or online.
- Oregano: Dried oregano complements sumac. Crush it between your fingers before adding to release more aroma.
- Honey: Just a teaspoon balances the acidity. For a vegan option use agave nectar or maple syrup.
- Salt: Fine sea salt, adjusted to taste.
See the recipe card below for exact measurements and full instructions.
Recipe testing note: We compared acids and found red wine vinegar provided the best flavor and color. Fresh lemon juice works as a substitute, but avoid bottled lemon juice. We also tested lemon zest and found it added slight bitterness, so it’s not necessary.
Want more homemade sauces? Try other easy recipes on the site for different flavors and uses.
How to make (step-by-step photos)
This dressing is made in minutes. The method is simple:
See the recipe card below for exact measurements and tips.
Tip: If you don’t have a jar, whisk the ingredients together in a bowl. A jar makes fewer dishes and doubles as storage for leftovers.
Serving suggestions
This sumac dressing is flexible and complements many dishes, including:
- Fattoush Salad: A classic match—serve with baked falafel, tzatziki and pita chips.
- Butter Bean Salad: Toss with beans and fresh herbs for a satisfying, simple salad.
- Grain salads: Drizzle over spelt, farro or other grains to add bright flavor.
- Roasted vegetables: Use it instead of lemon to dress roasted broccolini or to marinate oven-roasted vegetables before serving.
Healthy salad recipes to try:
- Greek Cucumber Salad
- Halloumi Couscous Salad with Lemon
- Easy Raw Carrot Salad
- Mediterranean Black Lentil Salad with Feta
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📖 Recipe
Sumac Dressing
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar (see note 1)
- 2 teaspoons sumac
- 1 teaspoon dried oregano
- 1 teaspoon honey (or agave or maple syrup for vegan option)
- ¼ to ½ teaspoon fine sea salt (see note 2)
Instructions
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Mix: In a small jar combine ¼ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons sumac, 1 teaspoon dried oregano, 1 teaspoon honey (or agave/maple for vegan) and ¼–½ teaspoon fine sea salt. Seal and shake vigorously until well combined. Taste and adjust salt or sweetness as needed.
Notes
- Red wine vinegar substitute: Fresh lemon juice (not bottled) can be used, though the dressing will be less pink.
- Salt: Start with ¼ teaspoon if unsure, then add to taste—especially if the salad or other ingredients are already seasoned.
- Method note: If you prefer, whisk the ingredients in a bowl rather than shaking in a jar.
- Storage tips: This dressing contains no raw garlic or other rapidly perishable ingredients. Refrigerate in a sealed container for up to two to three weeks. For longer-lasting brightness choose red wine vinegar over citrus.