Onion Sumac Salad Calories

Onion sumac salad is usually made with thinly sliced onion, sumac, parsley, lemon juice and salt. Some versions include olive oil, while tomato is generally left out of the simple, kebab-shop-style preparation.

Sumac gives onion sumac salad a tart, lemony flavour and a deep reddish colour. Its acidity complements the sharpness of raw onion, so the salad tastes bright even when the dressing is kept simple.

For milder onion sumac salad, soak the sliced onion briefly in cold water, then drain it very well before adding the other ingredients. You can also massage it gently with sumac; avoid squeezing hard, which can make it limp.

Onion sumac salad pairs especially well with grilled meats, kebabs and chicken because its sharp, fresh flavour balances rich food. It also works as a topping for wraps, flatbreads and sandwiches.

You can slice the onion ahead, but onion sumac salad is best assembled close to serving. Salt and lemon draw out liquid, and the onion softens as it sits; add the parsley and dressing at the last moment for better texture.

Onion sumac salad gets watery because salt and lemon draw moisture from raw onion. Drain any rinsed onion thoroughly and add the salt and lemon shortly before serving to help keep the salad crisp.

Onion sumac salad is strongly associated with Turkish kebab meals and is commonly served across Turkey. Similar onion-and-sumac salads are also found elsewhere in the Middle East, so recipes and claims of origin vary by region.

Yes, red onion works very well in onion sumac salad. Its colour looks attractive with sumac and its flavour is often milder than that of white onion, though either type can be used when sliced thinly.

Yes, onion sumac salad makes a fresh, tangy filling or topping for a wrap, especially with grilled meat or falafel. Drain off excess dressing first so the bread does not become soggy.