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Turkish Sumac Onion Salad

A vibrant, crunchy, and tangy side dish made with sliced red onions, fresh parsley, and zesty sumac. The perfect accompaniment to grilled meats and kebabs.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern, Turkish
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 red onions large, peeled
  • 1 bunch flat-leaf parsley washed and roughly chopped
  • 1 tsp salt for massaging onions
Dressing & Spices
  • 2 tbsp ground sumac
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp red pepper flakes optional (Pul Biber or Aleppo pepper)
  • 0.5 tsp pomegranate molasses optional

Equipment

  • Sharp Chef's Knife
  • Cutting board
  • Large mixing bowl
  • Tongs

Method
 

  1. Peel the red onions, cut them in half, and slice them into very thin half-moons.
  2. Place sliced onions in a bowl, sprinkle with salt, and massage with your hands for 1 minute to soften and reduce bitterness.
  3. Add the roughly chopped parsley to the bowl with the onions.
  4. Sprinkle the sumac and red pepper flakes generously over the mixture.
  5. Drizzle with olive oil and lemon juice (and pomegranate molasses if using).
  6. Toss well until the onions are evenly coated in the spices and oil.
  7. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Notes

If you find raw onions too strong, you can rinse them under cold water after massaging with salt, then pat dry before dressing.