Levantine Plum Salad with Sumac and Walnuts
A vibrant, light salad featuring ripe plums tossed with toasted walnuts, tangy sumac, pomegranate molasses, and fresh mint. The combination of sweet fruit, bright acidity, and nutty depth makes this dish equally at home as a side at a Levantine spread or a refreshing starter. Ready in minutes, it's perfect for warm-weather entertaining.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Makes
- 4 servings as a side or starter
Steps
Before you start
- Choose ripe but still firm plums so they hold their shape
- Have all ingredients measured and prepped before you start
- If your walnuts are not already toasted, plan 5 extra minutes to toast them
Toast the walnuts
- Heat a medium skillet over medium heat.
- Add the walnut halves and toast, stirring frequently, for 3–4 minutes, until fragrant and light golden.
- Watch carefully—they can go from toasted to burned quickly.
- Transfer to a plate to cool slightly.
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Ready when: Fragrant and light golden brown
Tip: Toast only until the nuts smell warm and nutty; they will darken slightly as they cool.
Make the dressing
- In a small bowl, whisk together the pomegranate molasses and olive oil until well combined.
- This creates a tangy, lightly creamy base.
- Taste and adjust—if the molasses is very tart, add a touch more oil; if mild, the dressing should taste pleasantly sharp.
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Ready when: Smooth and well combined
Tip: Pomegranate molasses vary in intensity; taste the dressing and adjust to your preference before adding to the fruit.
Prepare and combine the salad
- Place the quartered plums in a large mixing bowl.
- Pour the dressing over them and toss gently to coat.
- Sprinkle in the ground sumac and a pinch of sea salt, and toss again.
- The sumac will distribute the tart, lemony flavor throughout.
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Ready when: Plums evenly coated with dressing
Tip: Toss gently so the plums hold their shape and don't break apart.
Finish and serve
- Add the cooled toasted walnuts and torn mint to the plum mixture and toss once more.
- Taste and adjust salt if needed.
- Transfer to a serving bowl or platter, scatter the pomegranate seeds over the top if using, and serve immediately while the walnuts are still warm and the mint is fresh.
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Ready when: All ingredients combined and ready to serve
Tip: Add the mint just before serving so it stays vibrant; pre-mixing causes it to darken and lose aromatic punch.
Good to know
Tips
- Sumac can be hard to find in regular supermarkets; specialty Middle Eastern or Mediterranean markets usually stock it. If you can't find it, use fresh lemon zest instead for brightness, though the color and subtle flavor will differ.
- Pomegranate molasses (also called pomegranate concentrate) is a thick, dark reduction used throughout the Levant. Brands vary in intensity—some are quite tart, others closer to a reduction with sugar. Taste as you go.
- This salad pairs beautifully with grilled lamb, roasted chicken, or simply flatbread and hummus. It also makes a striking addition to a mezze spread.
- If serving a crowd, assemble the salad in a shallow platter so each serving gets a good mix of plums, nuts, and mint. Drizzle any extra dressing from the bottom of the bowl over the top.
Make ahead
You can toast the walnuts and make the dressing up to 4 hours ahead. Keep the nuts in an airtight container at room temperature and the dressing in a covered bowl. Assemble the salad no more than 30 minutes before serving so the plums stay crisp and the mint stays bright.
Storage & reheating
Leftovers keep, covered, in the refrigerator for up to 1 day, though the texture of the plums softens and the mint fades. The salad is best served fresh. Eat cold or bring to room temperature. Toast the walnuts fresh each time if making ahead.
Substitutions
- raw walnuts, halves or large pieces → Roasted almonds or toasted pistachios. Almonds add a different nuttiness; pistachios bring a subtle richness and color. Use the same weight.
- pomegranate molasses → 2 tablespoons fresh lemon juice plus 1 tablespoon honey or date syrup. This recreates the tart-sweet balance. Adjust to taste—pomegranate molasses has a deeper, more complex flavor.
- fresh mint leaves → Fresh parsley or a mix of parsley and dill. Parsley is more neutral; dill adds a different herbal note. Use the same amount. Avoid dried mint as it becomes dusty in salads.
- ripe but firm plums, medium → Apricots, nectarines, or peaches, cut into similar size. All work well with sumac and pomegranate molasses. Choose fruit that is ripe but still holds its shape.
