Greek Mizuna Salad with Sumac Vinaigrette (Vegan, Gluten-Free)

This Greek Mizuna Salad with Sumac Vinaigrette celebrates the sunny Mediterranean flavors of sumac, olives, pistachios, lemons, cucumbers, peppers, and tomatoes. In fact, it’s a twist on a classic Greek salad, relying upon the delicious, wonderful, lacy salad green—mizuna. You may not be very familiar with mizuna, but you probably have had baby mizuna in a bag of mixed salad greens and didn’t even realize it at the time. It is one of the easiest salad greens to grow in your garden, creating a virtual canopy of lettuce greens that grows without too much water and fuss. I’ve been growing this prolific green for two years in my garden now, and absolutely love it. 

This recipe also calls upon one of my favorite spices—sumac, which is the red spice typically applied liberally in Greek and Fatoush salads. One of my favorite ways to use this pretty red spice is in salad dressings, as I do in this Greek-style salad. Learn more about this colorful, exotic, Middle Eastern red spice in my blog about sumac. I’m a big fan of using spices and herbs in all of your plant-powered cooking to add flavor, appeal, and health, as spices are rich in anti-inflammatory and antioxidant compounds linked with health protection.

Mix up this 9-ingredient (not including pantry staples) salad in under 10 minutes for a delicious side dish for veggie burgers, lentil soup, or shepherd’s pie. You can also add chickpeas, baked tofu, or white beans to turn this salad into a one-dish power bowl. It’s an easy, exotic offering at your next party, potluck, or outdoor picnic.

Greek Mizuna Salad with Sumac Vinaigrette (Vegan, Gluten-Free)

---

(No Ratings Yet)
Loading...

• Author: The Plant-Powered Dietitian
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 head Mizuna lettuce (Japanese mustard)
• ¼ red onion, sliced
• ½ English cucumber, halved, sliced
• 1 yellow bell pepper, coarsely chopped
• ½ cup Greek olives
• ½ cup sun-dried tomatoes
• ¼ cup pistachios, shelled
• ½ lemon, juiced
• 1 ½ tablespoon extra virgin olive oil
• Pinch sea salt (optional) and black pepper
• 1 ½ teaspoons sumac

---

Instructions

1. Tear Mizuna lettuce into a large bowl.
2. Add onion, cucumber, bell pepper, olives, tomatoes, and pistachios and toss together.
3. Mix lemon juice oil, sea salt, black pepper, and sumac together in a small dish.
4. Drizzle vinaigrette over salad and toss together.

Nutrition

• Serving Size: 1
• Calories: 82
• Sugar: 3 g
• Sodium: 152 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Protein: 3 g

For other Mediterranean-inspired recipes, check out some of my favorites:

Greek Butter Bean Salad
Green and Gold Mediterranean Brown Rice Salad
Easy Mediterranean Artichoke Chickpea Bake

This post may contain affiliate links. For more information click here.