Pin it
This tangy onion salad with sumac is something I throw together often. It's a classic Turkish side that instantly lifts my weekday meals. The bright color and fresh punch turn the plainest dishes into something special.
The first time I made these sumac onions, I was serving homemade kebabs. Now? I keep a batch ready to grab all week. They're perfect to jazz up a simple salad or even just toss in a sandwich.
Tasty Ingredients
- One large red onion, sliced thin: you'll get a nice touch of sweetness and a bold pop of color
- One tablespoon of chopped fresh parsley: adds a fresh note and a pretty green look
- Two teaspoons sumac: this tangy spice is key for that real flavor
- One tablespoon extra virgin olive oil: mellows out the acid and smooths it all together
- One tablespoon red wine vinegar or lemon juice: for tartness and keeps the onions bright
- Half a teaspoon salt: helps pull out the moisture and makes the onions softer
Simple Step-by-Step
- Let it Sit:
- Cover the bowl and let everything soak for at least 20 minutes. If you have time, chilling for a few hours gets the best flavor and texture. The onions get tender and soak up every bit of taste.
- Add All the Goodness:
- Pour in your vinegar, olive oil, and chopped herbs. Stir really well so every slice gets a bit of everything. You’ll notice the zingy flavors working together already.
- Start With the Onions:
- Put your onion slices in a bowl with sumac and salt. Rub it all together with your hands for a minute so the flavors really get in there. This softens the onion and lets out all those lovely sumac notes.
Sumac is the real star here. Its tang changes raw red onion into something amazing. My Turkish relatives say you should always let the dish rest at least an hour for the best taste.
Keeping It Fresh
Chilling these onions just makes them better—they get softer and full of flavor over time. Store them sealed in the fridge for up to four days. If they get a bit watery, just drain off the extra liquid before digging in. Crisp and tasty every time.
Switch It Up
You can swap parsley for fresh mint or cilantro if you're feeling it. Mint brings a cool touch, especially when it's hot outside. If red onions aren’t available, white or yellow work too. Just remember: they'll taste sharper and won’t look as colorful. A pinch of sugar helps mellow out the bite.
Pin it
How to Serve
This onion salad is crazy flexible. Traditionally it goes with grilled meats and kebabs, but it's awesome in a chicken or fish sandwich, adds crunch to veggie wraps, or livens up a lentil salad. My favorite? Throw a handful on fried eggs for a bright breakfast.
Cultural Backstory
Making onions with sumac is a classic part of Turkish and Levant cuisines. You'll most often see it beside grilled meats, kebabs, and köfte. Back in the day, sumac was the go-to for tartness before lemons even showed up around the Mediterranean. It's proof that even simple ingredients can be the secret to an unforgettable meal.
Frequently Asked Questions
- → Can I use another type of onion?
Sure, you can swap red onions for white or yellow ones. Keep in mind they’ll be milder and less sweet. If needed, you can add a pinch of sugar.
- → Can I substitute red wine vinegar?
Absolutely! Lemon juice works wonderfully instead of red wine vinegar and adds extra freshness to the pickled onions.
- → How long do sumac onions last?
Store the pickled onions in an airtight container in the fridge for no more than four days. Drain any extra liquid before serving if needed.
- → Can I add different herbs?
Definitely! Switch parsley with mint or cilantro for a different twist on the flavors.
- → What can I serve these onions with?
These pickled onions go great with burgers, wraps, sandwiches, salads, or even as a fresh, tangy side dish on their own.