Sumac marinated onions are an easy way to add flavor to any meal. They’re a tangy condiment that taste delicious on top of proteins, salads or rice bowls.
Sumac Marinated Onions
Sumac marinated onions, also known as Turkish onion salad, are a delicious topper for salads, proteins or rice bowls. Thinly sliced red onion is tossed with olive oil, lemon juice, parsley, sumac and salt, then marinated for an hour to help the flavors come together.
These onions are a staple in Turkish cuisine, traditionally served with meat, but delicious on salmon bowls or savory breakfast plates.
This simple condiment will keep fresh in the fridge for up to 4 days. It absorbs more flavor the longer it sits, so can be made ahead of time for an easy meal prep.
Sumac is a popular middle-eastern spice that adds a slight tangy flavor to salads or marinades. Sumac adds a subtle lemon flavor, and is made from dried and ground berries of the wild sumac flower. I love using it on slow-roasted salmon or stuffed olives for a little extra kick.
These onions pair perfectly with a side of grilled salmon or a cottage cheese breakfast bowl for some added zesty flavor.
How to make sumac onions
This is a simple recipe you can prep ahead of time and use throughout the week to add flavor to your meals.
Here’s what you’ll need:
- Red onion
- Sumac
- Olive oil
- Lemon juice
- Parsley
- Salt
- Start by thinly slicing the red onion in half and then into thin strips
- To a bowl, add the onions, olive oil, sumac, lemon juice, salt and parsley. Toss together with your hands to make sure everything is well combined
- Refrigerate for 30 minutes to an hour before serving, and keep stored in the fridge for up to 4 days
This 5-minute recipe is a must have to elevate any meal. Serve it with my Salmon Couscous Salad, Shawarma Spiced Tofu Wraps, or Mediterranean Salmon Bowls for a delicious combination of flavors.
Sumac Marinated Onions
Ingredients
- 2 small red onions
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 tbsp sumac
- 1/2 tsp salt
- 1 handful parsley, chopped
Directions
- Cut the onions in half then slice thinly.
- Add the onions to a bowl with the sumac and toss together with your hands to make sure everything is coated evenly. Add in the olive oil, lemon juice, salt and parsley and toss to combine.
- Refrigerate for at least 30 minutes-1 hour before serving.
- Keep refrigerated for up to 4 days.
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