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Turkish Red Onion and Parsley Salad with Sumac (Sogan Piyazi)

Turkish Red Onion and Parsley Salad with Sumac (Sogan Piyazi)

By Julia RackowFebruary 4, 2019

  • Makes
    4 servings
  • Cook Time
    15 minutes

This simple salad, called sogan piyazi in Turkish, is perfect as a bright, fresh counterpoint to rich dishes such as grilled meats and kebabs. It's also great alongside roasted beef, lamb or poultry, or tucked into a flatbread-wrapped sandwich. Many versions call for white or yellow onion, but we preferred the color contrast of red onion against the deep-green parsley. If you can't find sumac, add a mix of 1 teaspoon ground coriander, ¼ teaspoon ground cumin and ¾ teaspoon sweet paprika.

Tip

Don't add the lemon juice and sumac to the onion until after you've massaged the slices with salt for about 1 minute. The salt softens the onion so that their crunch isn't quite so raw. After that, allowing the salt-rubbed onion to stand with the lemon and sumac mellows any harsh, pungent flavors.

Ingredients
  • 1

    medium red onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • ¼

    cup lemon juice

  • 4

    teaspoons ground sumac (see note)

  • 1 ½

    cups lightly packed fresh flat-leaf parsley leaves, roughly chopped

  • 2

    tablespoons extra-virgin olive oil

In a medium bowl, combine the onion and ½ teaspoon salt. Using your fingers, massage the salt into the onion until the slices soften and wilt, about 1 minute.

Stir in the lemon juice and sumac, then let stand for about 10 minutes.

Stir in the parsley, olive oil and ¼ teaspoon pepper, then and taste and season with salt.

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