Ingredients
Scale
- 1 large red onion, thinly sliced
- 1 cup parsley leaves, finely chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 tablespoon ground sumac
- ½ teaspoon kosher salt
Instructions
- Slice the onion: Using a sharp knife, cut the red onion into thin slices. The thinner the slices, the better they’ll absorb the marinade.
- Soak the onions (optional but recommended): If raw onions tend to taste too sharp or pungent, soak them in cold water for about 20 minutes. This helps mellow their bite while maintaining their crunch. Once done, drain and pat them dry.
- Chop the parsley: Finely chop the parsley leaves. The fresh, herbal flavor balances the tangy onions perfectly.
- Combine the ingredients: In a large serving bowl, mix the sliced onions, chopped parsley, olive oil, lemon juice, sumac, and salt.
- Massage the mixture: Using clean hands, gently massage the onions for 2-3 minutes. This helps break down their fibers, softening them slightly and allowing them to absorb the flavors more effectively.
- Taste and adjust: If desired, add more sumac for extra tartness or a pinch more salt to enhance the flavor.
- Let it marinate: Cover the bowl and let the onions rest for at least 30 minutes before serving. Refrigeration helps the flavors meld together beautifully.
- Serve and enjoy: Pair sumac onions with grilled chicken, beef skewers, sandwiches, or salads.
Notes
- How to tell if the onions are properly marinated: The slices should appear slightly softened, glossy from the oil, and evenly coated in sumac. The longer they sit, the more flavorful they become.
- Why massaging the onions is important: This simple step helps break down their sharpness and allows the flavors to penetrate deeper. It also slightly tenderizes the onions, making them more pleasant to eat.
- Make ahead for better flavor: If you have time, prepare sumac onions a few hours in advance. The resting time enhances their taste and texture.
- Common mistakes to avoid:
- Skipping the soaking step if you dislike sharp onions: If you’re sensitive to strong onion flavors, don’t skip this. Soaking makes a huge difference.
- Overusing lemon juice: A little goes a long way. Too much acidity can overpower the dish, so start with a small amount and adjust gradually.
- Forgetting to pat the onions dry after soaking: Excess water can dilute the flavors, so ensure they’re properly dried before mixing them with the other ingredients.
- Prep Time: 5 minutes
- Cook Time: 0 minutes