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Onion and Parsley Salad

By Anissa Helou

3.8

(1)

Salatat Baqduness wa Bassal

This salad is common throughout the eastern and southern Mediterranean from Turkey to Egypt. It is always laid on the bread on which grilled meat and poultry are served. In Turkey the salad is seasoned with only sumac; in Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is seasoned with both. A chef friend of mine, Sami Tamimi, whose recipe this is, taught me to soak the sliced onions in boiling water for a few minutes before using. This softens them slightly and, more significantly, takes away some of the sharpness. Be sure to dry the onions well before adding the seasonings.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 medium onions, thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons ground sumac
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
salt
freshly ground black pepper

Preparation

  1. Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary and serve with barbecued meat.

Mediterranean Street Food HarperCollins
TagsSaladMiddle EasternMediterraneanOnionRoot VegetableVegetableParsleyHerbs & SpicesSideLunchDinnerNut FreeGluten FreeDairy FreeVeganVegetarianWeeknight Meals5 Ingredients or FewerEasyCookbooks
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