Sumac Onion Salad
Why this recipe works
- Ready in minutes: No cooking is needed, and the onions only need a short stand to mellow.
- Bright but balanced: Lemon juice sharpens the salad while olive oil rounds out the acidity.
- Better onion texture: Rubbing the sliced onions with salt and sumac softens their harsh edge and helps the seasoning cling.
Get the most out of this recipe
Ingredient notes
- Sumac matters: Sumac brings a sour, berry-like tang rather than chilli heat, making it central to the salad’s flavour.
- Choose firm onions: Fresh, firm onions slice more cleanly and keep a better bite after dressing.
- Adjust at the end: Taste after the short resting time, then add more lemon or sumac if you want a sharper finish.
Timing notes
- Short rest, better flavour: A few minutes after adding lemon and olive oil helps soften the raw onion bite without making the salad limp.
- Best served fresh: Serve soon after folding in the parsley for the brightest flavour and colour.
Ingredient swaps
- Use mint instead of parsley: Fresh mint gives the salad a cooler, more aromatic finish.
- Swap lemon for lime: Lime works well if you prefer a slightly sharper citrus note.
Serving ideas
- With grilled food: Its acidity cuts through rich grilled meats, kebabs and charred vegetables.
- For mezze: Add it to a spread with hummus, flatbreads, olives and pickles for a fresh, tangy contrast.
- Use as a topping: Spoon over falafel, wraps or grain bowls where a sharp onion garnish works well.
Equipment you'll need
Ingredients
Instructions
- Halve the onions, then slice them as thinly as you can and put them in a mixing bowl. Sprinkle over the fine sea salt and sumac, then rub and squeeze the onions with your hands for about 1 minute until they start to soften and release a little liquid.
- Juice the lemon and add it to the bowl with the olive oil and black pepper. Toss well, then leave for 3 minutes so the acidity mellows the onions.
- Finely chop the parsley and fold it through. Taste and adjust with a pinch more salt, sumac, or lemon juice if you like, then serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Slice the onions very thinly for the best texture and quickest mellowing.
- If the onions taste too sharp, rub them for an extra minute and let the salad stand for 5 minutes before serving.
Substitutions
- Replace Fresh parsley with Fresh mint for a brighter, more aromatic finish.
- Replace Lemon with Lime for a slightly sharper citrus note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The onions will soften further as they sit; toss before serving and add a squeeze of lemon to refresh if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
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