Mezze & Salads
Sumac Onion & Parsley Salad
A sharp, fresh onion salad softened with lemon and olive oil and generously seasoned with sumac.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
From Toula's table
A short rest changes the onion completely: the lemon and salt soften its bite while the sumac colours and perfumes the salad.
Method
Step by step
- 1
Put the sliced onions in a bowl with the salt, lemon juice and sumac. Massage gently for 30 seconds.
- 2
Let the onions rest for 10 minutes.
- 3
Add parsley and olive oil and toss. Garnish with pomegranate seeds if using.
Toula Tip
Slice the onion as thinly as possible; it gives the salad a softer texture and more even seasoning.
Serving suggestion
Serve with grilled meats, shawarma-style plates, fish or as part of mezze.
Storage
Best the same day. Refrigerate leftovers for up to 24 hours.
Substitutions
White onion works if red onion is unavailable; soak it in cold water for 5 minutes first if very sharp.
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