Description
This vibrant Turkish onion salad features thinly sliced red onions, gently massaged with tangy sumac and fresh parsley. The onions offer a crisp, refreshing texture and a mild, sweet-savory flavor, beautifully complemented by the bright, lemony notes of sumac and the herbaceous freshness of parsley. It is a simple, uncooked preparation that yields a flavorful and aromatic side dish.
Ingredients
- 2 large red onions, thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons sumac
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, optional
Instructions
- Thinly slice the red onions into half-moons. For a milder flavor, place the sliced onions in a bowl of cold water for 10-15 minutes, then drain thoroughly and pat dry.
- In a medium bowl, combine the sliced red onions, chopped fresh parsley, sumac, extra virgin olive oil, fresh lemon juice, salt, and black pepper (if using).
- Using your hands, gently massage the ingredients together for 1-2 minutes until the onions soften slightly and are well coated with the spices and dressing.
- Taste and adjust seasoning as needed.
- Serve immediately or let it sit for 10-15 minutes for the flavors to meld before serving.
Notes
To reduce the pungency of raw onions, soak them in ice water for 10-15 minutes before mixing.
Adjust the amount of sumac and lemon juice to your preference for a more or less tangy flavor.
This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
It makes an excellent accompaniment to grilled meats, kebabs, or as part of a mezze platter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 60
- Fat: 3g
- Carbohydrates: 10g
- Protein: 1g