Ingredients
Ingredients
- 2 cups thinly sliced red onions
- 2 tablespoons chopped parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons sumac
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
- Combine Onions and Parsley: In a mixing bowl, add the thinly sliced red onions and chopped parsley, stirring lightly to combine the ingredients evenly.
- Add the Dressings: Pour in the extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, and sprinkle the sumac, salt, and sugar over the onions and parsley mixture.
- Massage the Salad: Using your hands, gently massage the mixture. This technique helps the onions absorb the flavors deeply, resulting in a more flavorful and tender onion salad.
- Refrigerate to Marinate: Cover the bowl and refrigerate for at least one hour before serving. This resting period allows the flavors to meld beautifully, enhancing the overall taste.
Notes
- For less pungency, soak the sliced onions in cold water for 10 minutes before mixing.
- This salad pairs excellently with grilled meats, kebabs, or mezze platters.
- Adjust the amount of sumac to taste if you prefer a milder or stronger tang.
- Keep refrigerated and consume within two days for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegetarian
