This Greek Mizuna Salad with Sumac Spice Vinaigrette celebrates the sunny Mediterranean flavors of fragrant sumac spice, 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. Super easy to make, this vegan, gluten-free mizuna salad recipe is packed with nutrition and delicious taste. I love to serve it as a side to recipes like lentil soup and vegan meatballs.
What is Mizuna?
Mizuna (also called Japanese mustard) is a leafy green classified as Brassica juncea, a leafy green in the brassica or mustard family. They are rich in vitamins A, C, and K, folate, and iron. Mizuna greens are native to Japan, but can be grown in many locations. 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. Mizuna lettuce is one of the easiest salad greens to grow in your garden, creating a virtual canopy of greens that grow without too much water and fuss. I’ve been growing this prolific green for years in my garden now, and absolutely love it.
Sumac Spice
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 Mizuna Salad with Sumac Spice Vinaigrette. Learn more about this colorful, flavorful Middle Eastern red spice in my blog about What is Sumac Spice. 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 to serve with veggie burgers 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 offering at your next party, potluck, or outdoor picnic.
Description
Celebrate Mediterranean flavors of mizuna greens, fragrant sumac spice, and classic Greek salad ingredients in this super easy, delicious, vegan, gluten-free recipe for Greek Mizuna Salad with Sumac Spice Vinaigrette.
Mizuna Salad:
- 1 head Mizuna lettuce (Japanese mustard)
- ¼ red onion, sliced
- 1 small cucumber, halved, sliced
- 1 bell pepper (yellow, red, green, orange), coarsely chopped
- 1/2 cup olives (i.e., Kalamata)
- ½ cup sun-dried tomatoes
- 1/4 cup shelled pistachios
Sumac Spice Vinaigrette:
- To make salad, tear the mizuna lettuce and add to a large salad or mixing bowl.
- Add onion, cucumber, bell pepper, olives, tomatoes, and pistachios and toss together.
- To make sumac spice vinaigrette, mix lemon juice oil, sea salt, black pepper, and sumac together in a small dish.
- Drizzle vinaigrette over salad and gently toss together. Serve immediately.
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
Top 10 Mediterranean Recipes
Discover more healthy, plant-based Med recipes.
Greek Butter Bean Salad
Green and Gold Brown Rice Salad
Easy Mediterranean Artichoke Chickpea Bake
Mediterranean White Bean Salad with Persimmons
Baked Vegan Mediterranean Lasagna
Mediterranean Bowl with Edamame and Quinoa
Chickpea Sun-Dried Tomato Basil Hummus
Puglia Fava Beans and Greens
Nicoise Salad with Tofu
Easy Oven Baked Falafel
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