Sumac Onion Salad
Yield 4 servings
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Description
Perfect for serving alongside grilled meats, falafel, or roasted vegetables, it brings a bright and crunchy element to any plate.Kosher, Pareve
Equipment
- Chef knife
Ingredients
- 1 medium white onion peeled
- 1 medium red onion peeled
- 1 Tablespoon olive oil
- 1-2 Tablespoons freshly squeezed lemon juice
- 1 Teaspoon ground sumac
- 1/4 Teaspoon sugar
- 1/4-1/2 Teaspoon salt or more, to taste
- a small handful of parsley leaves chopped
Instructions
- Halve the onions lengthwise, then slice them thinly using a sharp knife. Transfer to a bowl.
- Add the salt and mix well.
- Let sit for 20 minutes to allow the onions to soften. Squeeze out any excess liquid from the onions, then transfer them to a clean bowl.
- Add the olive oil, lemon juice, sumac, sugar, and parsley.
- You can serve the salad immediately for a fresh and sharp flavor. However, letting it sit for 20–30 minutes before serving allows the onions to soften slightly and the flavors to meld, resulting in a more balanced taste. For an even deeper flavor, refrigerate it for a few hours or overnight, but note that the onions will mellow, and the salad will lose some of its initial sharpness.
- Taste and adjust by adding more salt, sumac, or lemon juice, if desired.
- The onion salad is kept in the refrigerator for up to 5 days.