Sumac Onion Salad

Sumac onion salad with parsley — Turkish kebab side dish using Cybele's Harvest Sumac

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.

Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
4
Difficulty
Easy

Spices Used in This Recipe

→ Cybele's Harvest Sumac — Wild-harvested, stone-ground Turkish sumac with bold citrusy tang

Ingredients

  • ✓ 2 large red onions (or yellow)
  • ✓ 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

Instructions

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

Serving Suggestions

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

From Our Kitchen to Yours

Shop the spices used in this recipe

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