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This sumac onion salad is a Turkish side I throw together all the time to perk up my everyday meals. The brightness and punchy flavors instantly make even boring food taste special.
The first time I mixed up these sumac onions, it was for homemade kebabs. Now, you’ll always find some in my fridge. They're perfect for jazzing up a plain salad or turning an average sandwich into something craveable.
Tasty Ingredients
- 1 tablespoon chopped fresh parsley: gives you that fresh bite and great green color
- 1 tablespoon extra virgin olive oil: balances all the tang and makes everything smooth
- 1 tablespoon red wine vinegar or lemon juice: brings out a zesty kick and keeps things colorful
- 1/2 teaspoon salt: softens up the onions and pulls out extra water
- 2 teaspoons sumac: this citrusy spice is key for that real-deal flavor
- 1 large red onion, thinly sliced: adds sweetness and gorgeous color
Step-by-Step Directions
- Let Them Sit:
- Cover things up and let the onions sit at least 20 minutes before digging in. This gives them time to soak up flavors and go a little softer. If you can, let them chill for a few hours—totally worth it.
- Add the Flavors:
- Toss in the vinegar, olive oil, and parsley. Give everything a solid mix so all the onion slices get coated nicely. Flavors start mingling fast, but waiting a bit makes them blend even better.
- Start with the Onions:
- Throw the onion slices into a bowl with sumac and salt. Use your hands to gently rub and squish them for 30-60 seconds so the flavors work their way through. This step is awesome for making onions melt-in-your-mouth and letting the sumac’s tang really pop.
Honestly, sumac is the secret hero here. Its tart bite totally transforms raw onions, adding so much depth. My Turkish family always told me: the best sumac onions are the ones that have chilled for at least an hour before serving.
Storage Tips
These pickled onions get better as they hang out in the fridge—the bite softens and the flavor deepens. Keep them sealed tight and they’ll be good for up to four days. If you spot any extra liquid, just pour it off before serving so your onions stay nice and crisp.
Try These Swaps
If you don’t want parsley, swap it for fresh mint or cilantro—mint is super refreshing in the summer. No red onion on hand? Go with white or yellow, but they’ll be stronger and less sweet, so sprinkle in a little sugar if you want to mellow them out.
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How to Serve It
This onion salad is crazy versatile. Traditionally, it pairs with kabobs or anything grilled. Pile it onto chicken or fish sandwiches, toss into veggie wraps for crunch, mix into lentil salads, or scatter over fried eggs for a colorful, tangy breakfast. I can't get enough.
Cultural Backstory
Sumac onions are a must-have in Turkish and Middle Eastern cooking. They're a go-to with grilled meats like kebabs or köfte. Sumac’s sour pop was the go-to acid way before lemons were common around the Mediterranean. This simple mix shows how kitchen basics can turn into something unforgettable.
Frequently Asked Questions
- → Can I swap red onions for another kind?
Sure! You can use white or yellow onions instead. Just know they'll have a milder flavor, so you might want to add a tiny bit of sugar if needed.
- → Is there an alternative to red wine vinegar?
Yes, lemon juice works great instead of red wine vinegar. It gives the onions an extra fresh bite.
- → How long do sumac onions stay fresh?
Keep the marinated onions in an airtight container in the fridge, and they'll stay good for about four days. If needed, drain any extra liquid before serving.
- → Can I add different herbs?
Of course! Try switching it up by using mint or cilantro instead of parsley for different flavors.
- → What dishes go well with these onions?
They're awesome with burgers, sandwiches, wraps, and salads, or they work as a zesty side on their own.