Sumac Onion Salad

When you’re plating up sizzling kebabs, this salad is the no-fuss, flavor-packed side that cuts through the richness. With just thinly sliced onions, fresh parsley, olive oil, and a generous dusting of Cybele’s Harvest Sumac, it delivers brightness and tang. Quick, vibrant, and essential to any Turkish grill table.

The star is our wild-harvested, stone-ground, and sun-dried Cybele’s Harvest Sumac, its citrusy tang makes grilled meats sing.

Ingredients

What You’ll Need (Serves 4):

• 2 large red onions (or yellow, if preferred)
• 1 small bunch parsley, finely chopped
• 1.5 tbsp Cybele’s Harvest Sumac
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• Optional: juice of ½ lemon or drizzle of pomegranate molasses

How to Make It

Step-by-Step Instructions:

1. Slice the Onions
   Peel and slice into thin half-moons. For less sharpness, soak in cold water 10 minutes, then drain.
2. Massage with Salt and Sumac
   Toss onions in a bowl with salt and most of the sumac. Massage gently until softened and slightly pink.
3. Add Parsley and Olive Oil
   Mix in chopped parsley and olive oil until well combined.
4. Finish with Extra Tang (Optional)
   Stir in lemon juice or pomegranate molasses if desired. Adjust seasoning to taste.
5. Serve or Rest
   Enjoy immediately, or let sit 15 minutes for flavors to meld.

Why This Recipe Works

What Makes It Special?

• Bold and Balanced: Sumac’s acidity cuts through rich meats.
• Ultra-Fresh: Onion crunch + parsley herbaceousness.
• Minimal Effort: No cooking, just slice, season, and serve.
• Authentic Touch: A true kebab house staple.

Serving Ideas

Serve With:

• Grilled lamb or chicken kebabs
• Lahmacun (Turkish pizza)
• Shawarma wraps
• Bulgur pilaf or grains
• Mezze platters with hummus, labneh, and olives

Try layering this salad into pita wraps with grilled meats and tahini sauce for a next-level lunch.