Summer Tomato Salad With Sumac Onions

By David Tanis

Updated July 15, 2026

  • Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
15 min
Rating
5(12)
Comments
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Summer is the best time to make this salad, using an assortment of shapes, sizes and colors of fresh-picked beauties from a garden or farmers market. Likewise, make use of new crop red onions, smaller the better. Note the salad contains no vinegar or lemon juice -– it relies on powdered sumac to supply its unique sour notes. Sumac is a spice favored throughout the Middle East and one well worth having in the spice cupboard. This is a simple salad to make and delivers lots of flavor. Serve on its own or to accompany everything from roast chicken to grilled shrimp. For brightness, chop the herbs at the last minute and add just before serving.

Featured in: Salad Is a Star, Not a Side, in This Summery Spread

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Ingredients

Yield:4 to 6 servings

  • 1 small red onion

  • Sea salt and black pepper

  • 2 pounds medium or large tomatoes

  • 1 pint cherry tomatoes

  • Extra-virgin olive oil

  • 2 tablespoons chopped dill

  • 2 tablespoons chopped cilantro

  • 1 tablespoon chopped mint

  • Handful of small basil leaves

  • 1 tablespoon ground sumac

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 74 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 529 milligrams sodium; 2 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice onion crosswise into ¼-inch rings and place in a medium bowl. Sprinkle lightly with salt, then cover with ice water and set aside. 

  2. Step 2

    Cut the medium/large tomatoes into slices or wedges and halve the cherry tomatoes. Place slices or wedges in one layer on a wide platter and arrange cherry tomatoes on top.

  3. Step 3

    Season everything generously with sea salt and black pepper.

  4. Step 4

    Drizzle the tomatoes with extra-virgin olive oil. Just before serving, sprinkle the dill, cilantro and mint over the tomatoes, then add the basil leaves.

  5. Step 5

    Drain and blot onions dry. Separate the rings and return them to the bowl. Dust generously with sumac and an extra pinch of salt, and scatter over the salad. Sprinkle with more sumac to taste.

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Ratings

5 out of 5
12 user ratings
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Comments

Stella Luna

David Tanis consistently shows how to eat and entertain with flavor and elegance but without overindulgence. The spread to which this salad belongs is another wonderful example; I turn to his recipes and menus again and again. Balance, harmony, presentation and moderation.

Asheville

Can you use dried herbs, since everyone is dealing with the cyclospora outbreak?

Justin

Loved this. I’d amp up the amount of herbs and then I think it would be 5 stars. We also put extra sumac, which really made it punchy and bright.

dimmerswitch

Made as the recipe is written and this was a splendid salad. Someone asked if dry herbs can be swapped in for fresh. My opinion on that is no, they can't. Fresh herbs are an essential part of this simple and delicious dish. I appreciate David Tanis for his approach to food and love the 3 part meal menu and recipes when the are published here.

Stella Luna

David Tanis consistently shows how to eat and entertain with flavor and elegance but without overindulgence. The spread to which this salad belongs is another wonderful example; I turn to his recipes and menus again and again. Balance, harmony, presentation and moderation.

Justin

Loved this. I’d amp up the amount of herbs and then I think it would be 5 stars. We also put extra sumac, which really made it punchy and bright.

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