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Turkish Red Onion and Parsley Salad with Sumac (Sogan Piyazi)
This simple salad, called sogan piyazi in Turkish, is perfect as a bright, fresh counterpoint to rich dishes such as grilled meats and kebabs. It's also great alongside roasted beef, lamb or poultry, or tucked into a flatbread-wrapped sandwich. Many versions call for white or yellow onion, but we preferred the color contrast of red onion against the deep-green parsley. If you can't find sumac, add a mix of 1 teaspoon ground coriander, ¼ teaspoon ground cumin and ¾ teaspoon sweet paprika.
4
Servings
Tip
Don't add the lemon juice and sumac to the onion until after you've massaged the slices with salt for about 1 minute. The salt softens the onion so that their crunch isn't quite so raw. After that, allowing the salt-rubbed onion to stand with the lemon and sumac mellows any harsh, pungent flavors.
15 minutes
Ingredients
-
1
medium red onion, halved and thinly sliced
-
Kosher salt and ground black pepper
Pardon the interruption
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The sumac seasoned onions are a great garnish for a number of things even if you're not making this parsley and onion salad.