Sumac Salad
A bright, tart salad made with thinly sliced red onion, ground sumac, fresh lemon, and olive oil. Ready in 10 minutes and endlessly versatile, serve it as a side salad, pile it on kabobs, stuff it in pita, or use it like coleslaw.
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Servings: 6
Ingredients
- 2 large red onions halved and very thinly sliced
- 2 tablespoons ground sumac
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ cup fresh flat-leaf parsley roughly chopped
- Optional add-ins:
- 1 Persian or English cucumber thinly sliced
- 1 cup cherry tomatoes halved
- ½ green bell pepper thinly sliced
Instructions
- Place sliced onions in a bowl. Sprinkle with salt and massage with your hands for 30 seconds. Let sit 5 minutes.
- Add sumac, lemon juice, and olive oil. Toss well to coat. The onions will turn deep pink.
- Let the dressed salad rest for at least 10 minutes.
- Fold in parsley and any optional vegetables. Taste and adjust lemon or sumac. Serve.
Notes
The salted rest step is essential. It draws out excess moisture and softens the sharpness of raw onion. Don't skip it.
This salad is better after it rests. Make it 20-30 minutes ahead if you can.
Leftovers keep in the fridge for one day. The onions mellow beautifully overnight.
Sumac quality matters. Use a fresh, fragrant sumac for best results.
This salad is better after it rests. Make it 20-30 minutes ahead if you can.
Leftovers keep in the fridge for one day. The onions mellow beautifully overnight.
Sumac quality matters. Use a fresh, fragrant sumac for best results.
Nutrition
Calories: 55kcal