Onion and Parsley Salad with Sumac

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Credit: Kathleen O’Neill, owner, Culinary Expeditions to Turkey, Sausalito, Calif.
The National Culinary Review, November 2003


2 medium onions, thinly sliced
Salt, as needed
1/4 cup parsley, coarsely chopped
1 tablespoon olive oil (optional)
1 tablespoon ground sumac


Method: Sprinkle several tablespoons of salt over the sliced onions and massage gently to distribute the salt. Let the onions sit for 15 minutes then rinse well in cold water. Dry the slices thoroughly
before proceeding with the remaining ingredients. Place the onion slices in a bowl and toss with the parsley. If desired, drizzle with the olive oil. Sprinkle the ground sumac over the salad and toss. Serve with grilled meats and kebabs.


4 servings


Salad, The National Culinary Review, Vegetarian

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