su-Burhan’s Onion-Parsley Salad

Photo: Eric Wolfinger

Yields Makes 1 cup
AuthorPaula Wolfert

This salad, adapted from one in Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (Mortar and Pestle Press; $35), is a classic kebab accompaniment. Wolfert learned how to make it from a master of kebabs, Burhan Çagdas of Gaziantep, Turkey.

This recipe goes with: Pomegranate-Glazed Pork Skewers with Dill-Onion Marinade

How to Make It

Step 1
1

In a colander or sieve, toss onion slices with salt and let stand for 5 minutes to soften and reduce the harshness. Rinse and drain well.

Step 2
2

Transfer the onion to a bowl and toss with parsley and sumac. Serve within 30 minutes.

Ingredients

 1 small red onion, very thinly sliced (about 1/2 cup/55g)
 1/2 teaspoon flake sea salt
 1/2 cup (20g) chopped fresh flat-leaf parsley
 1 teaspoon ground sumac

Directions

Step 1
1

In a colander or sieve, toss onion slices with salt and let stand for 5 minutes to soften and reduce the harshness. Rinse and drain well.

Step 2
2

Transfer the onion to a bowl and toss with parsley and sumac. Serve within 30 minutes.

Burhan’s Onion-Parsley Salad