This Çeşme salad tosses wild herbs with sumac and lemon, making a cool coastal plate that tastes crisp, bright, and clean.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Wash and dry the herbs, then chop them coarsely so the leaves do not darken.
Dry the Cesme sumac herb greens and remove tough stems so the leaves do not water down the dressing.
For the Cesme sumac herbs, loosen the sumac with lemon juice and olive oil so the tartness does not stay in one spot.
Gently toss the main ingredients with the dressing for 1 minute without crushing them, so the pieces do not break apart.
Dress the herb salad at the last moment and serve without waiting.
💡 Tip: Not salting the herbs too early keeps them from watering out and collapsing.
🍽️ Serving suggestion: Serve with cold lemon wedges.
~58
kcal calories
2
g protein
6
g carbs
3
g fat
0.9g
Sugar
16.9g
Fiber
38.9mg
Sodium
2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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