When you have very fresh summer produce, it is a shame to cover the flavor with heavy, creamy dressing. I prefer the light drizzle of extra virgin olive oil and the bright accent of lemon juice. The sumac adds another tangy layer of flavor.
While the typical Levantine salad is finely chopped, being lazy every once in a while is perfectly fine. You still get the flavors, and it does look pretty this way.
1 tomato, halved and sliced
1 cucumber, sliced
1 carrot, cut into matchsticks or shredded on large shredder
3-4 romaine lettuce leaves, shredded
half a bell pepper, sliced
juice of half a lemon
1 tablespoon olive oil
1/2 teaspoon sumac
salt and pepper to taste
Layer all veggies in a bowl.
Drizzle olive oil and lemon juice over, adding salt and pepper to taste.
Sprinkle sumac on top.