50min 4 ppl
Sumac Onion Salad
17 minutes
4 people
Easy≤30 min & ≤6 steps
17 min · 4 steps
Easy: ≤30 min and ≤6 steps
66 kcalper person
Protein 1g
Carbs 7g
Fats 4g
About this dish
Thinly sliced red onion, briefly salted to soften its bite, tossed with tangy sumac, pomegranate molasses and parsley. This sharp, ruby-flecked salad is the classic accompaniment to grilled meats and kebabs across Turkey and the Levant.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- red onionthinly sliced300 g
- Flat-leaf parsleychopped15 g
- Lemon juice15 ml
Spices & Seasonings
- Fine sea saltto taste
- Sumac1 tbsp
Oils & Condiments
- Pomegranate Molasses1 tbsp
- Extra-virgin olive oil15 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Thinly slice the red onion.
Approx. 6 minutes
2
Place the sliced onion in a bowl, sprinkle with fine sea salt and massage well, then leave for 10 minutes to soften and mellow, before rinsing briefly under cold water.
Approx. 5 minutes
3
Pat the onion dry with kitchen paper and return it to the bowl.
Approx. 2 minutes
4
Add the sumac, chopped parsley, pomegranate molasses, lemon juice and olive oil, and toss well to coat.
Approx. 4 minutes
