Onion-Sumac Salad is a classic Turkish side dish often served with grilled meats, especially Adana kebab, shish kebabs, or köfte. The salad is refreshing, slightly tangy from the sumac, and brightened by fresh parsley. It balances the richness of meat dishes perfectly.
Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 2 medium red onions (or white onions), thinly sliced
- 1 teaspoon salt
- 1 tablespoon ground sumac
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- 1/2 cup fresh parsley, finely chopped
- Optional: 1 teaspoon pomegranate molasses (nar ekşisi) for extra tang
Instructions
- Prepare the Onions: Slice the onions thinly into half-moons. Place them in a bowl and sprinkle with salt. Gently rub the onions with your hands to soften them slightly and reduce sharpness.
- Add Sumac: Sprinkle the sumac over the onions and toss until evenly coated. The sumac gives the salad its distinctive tart flavor and reddish hue.
- Dress the Salad: Add olive oil, lemon juice, and pomegranate molasses (if using). Toss everything together.
- Add Fresh Parsley: Stir in the chopped parsley just before serving for freshness.
- Serve: Place on a serving plate and enjoy alongside kebabs, grilled meats, or meze dishes.
Things to Consider
- Onion Choice: Red onions are preferred for their mild sweetness, but white onions work too.
- Balancing Flavors: Adjust lemon juice and olive oil based on taste. For a more tangy salad, increase lemon or pomegranate molasses.
- Serving Tip: Best enjoyed fresh, but can be made 30 minutes ahead to allow the flavors to meld.
Tips
- Milder Onion: Soak sliced onions in cold water for 5 minutes, then drain, to reduce sharpness before mixing.
- Extra Garnish: Add a sprinkle of pul biber (Turkish chili flakes) for a gentle kick.
- Pairing: This salad pairs not only with Adana kebab but also with grilled fish or roast chicken for a light, refreshing side.
This Turkish Onion-Sumac Salad is simple yet powerful in flavor, the perfect tangy companion to smoky grilled dishes. Afiyet olsun!