Onion Salad

The perfect salad to serve along any kebab or grilled meat. Serve wrapped in pita bread with chicken shawarma, or lamb kebabs or as a side salad to a Sunday lunch. Perfect in any way!


  • 4 medium yellow onions, sliced in thin circles with a mandolin
  • 1 ½ Tbs salt
  • 1 Tbs lemon juice
  • 1 Tbs cider vinegar, or red wine vinegar
  • ¼ cup olive oil
  • ½ cup parsley, finely chopped
  • 1 tsp sumac


Put sliced onions in a colander over the sink and sprinkle with the salt. Mix with your hands to distribute the salt. Leave onions to stand for one hour. During this time the onions will lose a lot of their water and their flavor will be milder.

Rinse onions with plenty of water to get rid of the salt. Drain very well. Transfer onions in a bowl and mix with the olive oil, lemon juice and vinegar. At this stage you can keep the salad, covered in the fridge for up to 4 hours.

When ready to serve, mix in the parsley, add salt to taste and sprinkle with the sumac.

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