Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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.

SERVES 6–8

• 5 oz (140 g) 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 feta cheese, crumbled
• ¾ cup chopped roasted and salted pistachios
• sumac, for sprinkling

Citrusy Sumac Vinaigrette

• ¼ cup olive oil
• zest of 1 orange
• ½ cup freshly squeezed orange juice
• 6 Tbsp freshly squeezed lime juice
• ½ cup fresh basil chiffonade
• 1 tsp sumac (don’t leave this out!)
• ¾ tsp salt
• ½ tsp 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.

(Originally featured in Family Table, Issue 896)