Ingredients
- 2 cups thinly sliced red onions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons sumac
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Optional Additions:
- 1/4 teaspoon red pepper flakes
- 1 teaspoon pomegranate molasses
- Fresh mint or cilantro instead of parsley
Instructions
- Peel the red onions and slice them into thin, even strips.
- If the onions are very sharp, soak them in cold water for 15 minutes, then drain and gently squeeze out excess water.
- Add the sliced onions and chopped parsley to a medium mixing bowl.
- Pour in the olive oil, lemon juice, and red wine vinegar.
- Sprinkle in the sumac, salt, and sugar.
- Using clean hands, gently massage the onions for 1 to 2 minutes until softened slightly and evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop.
- Serve chilled or at room temperature with kebabs, grilled meats, wraps, sandwiches, rice dishes, or roasted vegetables.
Notes
- Soaking the onions in cold water helps reduce sharpness while keeping them crisp.
- Massaging the onions helps soften them and improves flavor absorption.
- Fresh mint or cilantro can be used instead of parsley for a different flavor profile.
- Add pomegranate molasses for extra tangy sweetness.
- Red pepper flakes or cayenne pepper add a spicy kick.
- Store leftovers in the refrigerator for up to 3 days.
- This salad is best served chilled or at room temperature.
- Avoid freezing because the onions may lose their crisp texture.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 3g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
