Turkish Onion Salad with Sumac and Herbs
Soğan Salatası
This refreshing Turkish onion salad combines thinly sliced red onions with tangy sumac, fresh herbs, and a simple lemon dressing. The vibrant purple-red color from the sumac creates a beautiful contrast against the white onions and green parsley. It's the perfect cooling side dish that cuts through rich, fatty foods with its sharp, acidic bite.
Ingredients
Instructions
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Slice onions paper-thin
Peel the red onions and slice them as thinly as possible, about 1-2mm thick, using a sharp knife or mandoline. Place the sliced onions in a large bowl and sprinkle with salt. Let them sit for 10-15 minutes until they release their juices and become slightly softened. Do not skip this step or the onions will be too harsh and overpowering.
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Rinse and drain onions
Rinse the salted onion slices under cold running water for 1-2 minutes, gently rubbing them with your hands to remove excess salt and bitterness. Drain thoroughly in a fine-mesh strainer and squeeze gently with your hands for 30 seconds to remove excess water. The onions should feel crisp but not dripping wet. Do not over-squeeze or they will become mushy.
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Prepare fresh herbs
Wash the parsley thoroughly and pat completely dry with paper towels for 2-3 minutes. Remove thick stems and finely chop the leaves into small pieces, about 3-4mm. The parsley should be completely dry before chopping to prevent the salad from becoming watery. Do not use wet herbs or the dressing will not adhere properly.
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Mix with sumac
Return the drained onions to a clean, dry bowl and immediately sprinkle with sumac. Toss gently with your hands for 1-2 minutes until the onions are evenly coated with the deep red color. The sumac should distribute evenly and coat every onion slice. Do not add liquid at this stage or the sumac will clump together.
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Dress and combine
Add the chopped parsley to the sumac-coated onions and drizzle with lemon juice and olive oil. Toss everything together gently for 1-2 minutes until well combined and the dressing coats all ingredients evenly. The salad should have a vibrant purple-red color from the sumac. Do not over-mix or the herbs will bruise and darken.
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Rest and serve
Let the salad rest at room temperature for 5-10 minutes to allow the flavors to meld together. Taste and adjust seasoning with additional lemon juice or salt if needed. The onions should taste tangy and mildly sharp, not overpoweringly pungent. Do not let it sit longer than 30 minutes or the vegetables will become soggy.
Tips
Cooking Tips
Salt the onions first to draw out their harsh bite and make them more digestible. The rinsing step is crucial - it removes excess salt while keeping the onions crisp. Using a mandoline ensures uniformly thin slices.
Alternatives
If sumac is unavailable, substitute with 1 tbsp pomegranate molasses mixed with 1 tsp paprika for color. White onions work but lack the sweetness of red onions. Fresh mint can replace half the parsley for a different flavor profile.
Serving & Storage
Serve immediately as a side to grilled meats, döner, or as part of a meze spread. Store leftovers covered in the refrigerator for up to 2 days, though the texture is best when fresh. Always serve chilled or at room temperature.
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