Sumac Onions (Turkish Red Onion Salad)

What are Sumac Onions?

This sumac onion recipe is a Mediterranean staple found throughout Turkey, Lebanon, Palestine, and Syria. I like to think of them as quick-marinated onions without vinegar and sugar. Quickly marinating red onions in olive oil, lemon juice, and sumac makes them taste rich instead of pickled. 

What is Sumac?

Sumac is a spice made from ground dried berries from the sumac bush. This bush is native to parts of the Mediterranean and the Levant. In English, the word sumac sounds harsh (at least to me), but the spice is tart and tangy.

What Makes This Sumac Onion Recipe Different

I use a salting process called macerating. The salt draws out moisture, softening the flavor and letting the onions absorb the dressing. It’s a simple step that makes all the difference!

Sumac Onion Ingredients

Sumac Onion Recipe Key Ingredients

Red Onion

Use one large red onion. Look for one that feels firm and has no soft spots or bruises. When slicing the onion, I prefer to use a sharp chef’s knife. For even slices, I recommend a mandoline.

Sumac

First, and this is important, use fresh sumac. I can tell if mine is fresh by the color, which should be a deep burgundy-red, and the smell, which should be fruity. If you can, I recommend buying it in small quantities at a local spice store. 

Lemon Juice

Use fresh lemon juice only. Bottled versions taste bitter and nothing like the real thing.

Extra Virgin Olive Oil

I recommend using a cold-pressed extra virgin olive oil within your budget. The quality of the olive oil matters, but so does staying on budget. I stick to $10 to $20 for a small bottle. 

See the recipe card for complete information on ingredients and quantities.

How to Make Sumac Onions

(Step-by-Step Instructions)

Step One: Prepare the Onions

Peel the onion, then slice it in half. Keep the root intact to hold the onion together while you slice it. Use the onion’s natural lines as a slicing guide to make even slices. Once you’re finished, cut off the root tip.

Next, place the onions in a medium-sized bowl and sprinkle with fine sea salt. Toss well and let them sit for ten minutes. You will see liquid at the bottom of the bowl. Drain off the liquid.

Rinse the onions under cold water and then pat them dry with a tea towel or paper towel. You want to get them as dry as possible.

More Recipes

• Fresh Cucumber and Dill Salad
• Kale Chickpea Salad
• Turkish White Bean Salad (Piyaz)
• Afghan Kidney Bean Curry (Lubya)

What to Serve with Sumac Onions

• Add them on top of the harissa chickpeas.
• Tuck them into a pita pocket with falafel.
• I like them as a side dish, as part of a Mediterranean mezze, or a grain bowl bar.

How to Store This Recipe

You can store marinated sumac onions in your refrigerator for up to 2 days. The longer they sit, the more they break down and release liquid. Personally, I like them best within the first 24 hours.