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Sumac onions are both salad and condiment! The quick mix of red onions and seasonings stands alone as a flavorful side dish and adds zing added to salads and sandwiches or wraps.
Oh onions, where would we be without you?! My brother Richard once declared that even if an eater doesn’t want to eat the onions in a salad, they remain a key ingredient in flavoring the salad. This simple combination of highly seasoned sliced onions make a flavorful side salad or a quick, flavorful topping that livens up bowls, grilled meats, wraps, salads and other sides. This is a classic sumac onion salad that t uses one of our favorite Lebanese spices, sumac, in perfect balance with bold red onions.
Also called Turkish sumac onions or Turkish onion salad, this style of onions is a popular Middle Eastern food. Thin slices of raw onions are very simply tossed (by hand, more on that below!) in sumac, lemon juice, and olive oil. The only other seasonings you need are salt, pepper, and a garnish of fresh mint.
Why Sumac Onions Work
Sumac (rhus coriaria), made from the berries of the wild sumac flower, packs a fruity, tangy punch that perfectly complements (and calms down!) the pungent taste of fresh onions. Learn all about this special spice in my thorough post, What is Sumac.
When combined with red onions or white onions (you can even use yellow onions or sweet varieties for a milder, sweet flavor), the result is a bright, zesty combo that works on it’s own as a side dish or as flavorful onions to add to salads or vegetables. They are great as a condiment for dishes like Beef Shawarma. Like easy Pickled Onions, it’s a flavor that wakes up everything it touches (including you!).
Happy Cooking!
– Maureen
Ingredients (simple pantry staples)
- Large red onions (or mix red and white onions)
- Sumac, which you can find in Middle Eastern grocery stores. My own favorite Sumac Spice is available in my shop.
- Fresh lemon juice adds brightness and balance. Use lime juice for a slightly different citrus note.
- Extra Virgin Olive oil, which dresses every salad and this is no exception! Try incredible, balanced Lebanese olive oil in my shop.
- Fresh mint. Mint is my favorite herb for these because they add so much flavor! You can alternatively use chopped parsley, chives, dill, or cilantro. Or a combination of herbs.
- Salt and pepper, to taste
How to Make Sumac Onions (quick method)
- Prep the onions: Use a sharp chef’s knife or a mandolin to slice the onions into thin slices. Cut into thin rounds or half-moons. Thin slices soak up the flavors faster and make the salad easier to eat.
- Optional soak: If you prefer milder raw onions, place the sliced onions in cold water for 10 minutes, then drain well and pat dry. This draws out some of the sharpness while keeping crunch.
- Toss: You can make a vinaigrette, or simply add the ingredients one at a time over the onions in a bowl (that’s how my mom made salad always!). To mix the dressing first, in a bowl, combine lemon juice and olive oil. Add sumac powder and whisk to combine. Add the sliced onions or pour over the onions in a bowl and toss until every piece is coated. Use your hands to toss this salad, which helps distribute the dressing ingredients evenly.
- Garnish: Stir in fresh chopped mint or other herbs and season with salt and pepper. Let the salad rest for 10–15 minutes to allow flavors to meld.
- Serve: Use as a side salad, on rice bowls, with kebabs, in wraps, or as a flavorful topping for grilled fish or roasted vegetables.
Tips for Best Results
- Use a large sharp knife or mandolin for clean thin slices — this keeps texture pleasant and reduces bruising.
- If you want extra flavor, sprinkle a bit more sumac powder at the end. Sumac is the middle eastern spice hero here; it’s tart, not hot.
- Red onions provide the most striking color and balance of sweetness and bite. White onions and yellow onions also work; they will change the color and sweet flavor profile slightly.
- If making ahead, store in an airtight container in the refrigerator. The onions will continue to mellow and develop extra flavor over a day or two.
Variations and Serving Ideas
- Sumac onion salad can be made with sliced onions plus diced tomatoes and cucumbers for a fuller side salad.
- Add minced garlic, toasted pita chip crumbles, or a drizzle of additional olive oil for richness.
- Use the salad as a topping for shawarma plates, or pair it with grilled halloumi, lamb, or chicken. Top your mujadara lentil pilaf or your hummus with a spoonful!
- Try a touch of red wine vinegar for sharper acidity or swap lemon juice for lime juice to play with citrus notes.
Cultural Notes
This simple salad is rooted in Turkish cuisine and broader Middle Eastern cooking, where sumac is a cherished spice. Recipes vary, but the base combination of raw onions, sumac powder, citrus, and olive oil remains constant. In Turkish recipes, it’s often a quick accompaniment to hearty mains, creating contrast and brightness.
Sumac Onions Recipe
Ingredients
- 1 large red onion, or white or sweet onion
- 2 tablespoons sumac
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 mint leaves, or parsley, cilantro, or dill
Instructions
- Peel and slice the onion in thin half-moons. If desired, soak in a bowl of cold water for 10 minutes.
- Place the onions in a medium bowl. Top with sumac, olive oil, lemon juice, salt, and pepper. Use your hands to coat the onions thoroughly. Set the salad aside for 10 minutes to marinate before serving.
- Finely chop the mint and dust over the onions before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
