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Turkish Sumac Onions Recipe (Marinated Red Onion Salad)

Add some zing to your grilled meats with this 5 minute red onion salad, featuring thinly sliced red onions tossed with sumac, fresh parsley, and lemon juice for a bright, refreshing taste. 

Prep Time
5 mins
Total Time
5 mins
Servings: 4
Calories: 99 kcal
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

  • 3 medium size red onion thinly sliced
  • 1 tablespoon sumac powder
  • 2 tablespoons fresh lemon juice
  • ¼ cup fresh parsley finely chopped
  • ½ teaspoon red chili flakes
  • ½ teaspoon salt or to taste
  • 2 tablespoons extra virgin olive oil

Instructions

    Cup of Yum
  1. To prepare the onions, peel and cut the onions into halves. Slice the onions thinly using a sharp knife or a mandoline slicer for even slices. Transfer the sliced onions to a large bowl. If raw onion's sharpness bothers you, you can soak the onion halves in water for about 20 minutes. This will reduce the pungency and prevent your eyes from becoming teary when you slice them.
  2. Finely chop parsley and put them in the same bowl.
  3. Add sumac, salt, red chili flakes, lemon juice, and olive oil. Mix everything.
  4. Taste and adjust the seasoning as needed.
  5. The sumac onions are ready to serve. You can serve them immediately or let the onions marinate for at least 30 minutes to allow the flavors to meld together before serving.

Notes

  • If raw onion's sharpness bothers you, you can soak the onion halves in water for about 20 minutes. This will reduce the pungency and prevent your eyes from becoming teary when you slice them.
  • When making sumac onions, it's important to taste and adjust the seasoning to your liking. This ensures the flavors are just right and match your taste.
  • When slicing the onions, aim for thin slices, as they absorb the sumac flavor and lemon juice better and provide a better texture in the salad. 
  • If raw onion's sharpness bothers you, you can soak the onion halves in water for about 20 minutes. This will reduce the pungency and prevent your eyes from becoming teary when you slice them.
  • The flavors of this salad intensify over time, so making it a few hours ahead or even a day before serving can enhance the taste. 
  • Store any leftovers in a covered container in the fridge for up to a week. The onions will continue to pickle and soften as they sit. 
  • While this recipe calls for red onions, feel free to experiment with other onion varieties for different flavors. However, remember that each type of onion has a distinct flavor and level of sweetness, which can alter the overall taste of the dish.
  • Use a high-quality extra virgin olive oil for the best flavors. Low-quality oils can introduce an unwanted bitter or rancid flavor to salad dressings. 
  • If you want to add an extra pop of brightness to the flavor, try adding a clove of minced garlic or a splash of red wine vinegar to the mix for this raw onion salad.
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Nutrition Information

Calories 99kcal (5%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 300mg (13%) Potassium 154mg (4%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 392IU (8%) Vitamin C 14mg (16%) Calcium 26mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 99

% Daily Value*

Calories 99kcal 5%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 300mg 13%
Potassium 154mg 3%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 392IU 8%
Vitamin C 14mg 16%
Calcium 26mg 3%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.