League of Kitchens instructor Jeanette Chawki prepares this refreshing salad as the perfect partner to grilled meats. Sumac adds tangy, floral flavor to this simple and refreshing herb and onion salad. Try it layered with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and Lahem Meshwy (Lamb Shish Kebabs) on thin Lebanese pita.

By Jeanette Chawki
July 2021

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Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Recipe Summary test

total:
10 mins
Servings:
4
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard top and root end from onion. Peel, rinse, and pat onion dry using paper towels to remove some of its sharpness. Cut onion in half lengthwise, and slice each half lengthwise into about 1/4-inch-thick slices; trim slices to measure 1 to 1 1/2 inches. 

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  • Toss onion slices in a medium bowl until all pieces are separated. Add parsley, and toss to combine. Add lemon juice, oil, sumac, and salt; toss until well combined. Serve immediately.

Note

Purchase ground sumac at Middle Eastern grocery stores or online at burlapandbarrel.com.

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