Mango-Summer Crisp Salad

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.