Food & Cooking Recipes Salad Recipes Cucumber Salad with Herbs, Kumquats, and Sumac Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: The Ingalls Total Time: 25 mins Servings: 8 Chopped fresh herbs take this crisp cucumber salad to the next level. Sliced kumquats and sumac provide a vibrant counterpoint to both the cucumbers, and any main you pair the salad with. Ingredients 1 tablespoon finely grated lemon zest, plus 3 tablespoons fresh juice 1 tablespoon sumac Kosher salt and freshly ground pepper ½ cup extra-virgin olive oil 8 cups tender baby greens, such as arugula, frilly mustard, and red-veined watercress 2 cups fresh tender-herb leaves, such as mint, cilantro, and dill 2 cups thinly sliced mini cucumbers (from 2) 1 cup thinly sliced scallions (from 4) ½ cup thinly sliced kumquats (from 8) Directions Whisk together zest, juice, and sumac; season with salt and pepper. Whisk in oil to combine. Toss remaining ingredients with half of dressing. Serve with additional dressing, if desired. Rate it Print