1 bunch arugula
1 red onion, thinly sliced
1 cup sliced white mushrooms
1 tomato, diced (optional)
1 teaspoon extra virgin olive oil
1/2 lemon, juiced
2 teaspoons sumac (see note)
Salt to taste
Wash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms, and tomato.
Whisk together olive oil, lemon juice, and sumac. Season to taste with salt, and pour over the salad.
The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. The spice was long used in Europe to add tartness to many dishes until the Romans introduced lemons to the area. While it's less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish.