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Sumac Onions (Turkish Marinated Onion Salad)
Featured in: Easy Mediterranean Recipes • Best Grilling Sides • Kebab Night Recipes
Sumac onions are the bright, tangy, ruby-pink onions you see piled next to kebabs and wraps at good Middle Eastern grills – and they are unbelievably easy to make at home. Thinly sliced onions get massaged with salt, lemon, sumac, and olive oil until they soften, turn glossy, and soak up all that tart, citrusy flavor.
If you love fresh, zesty sides that wake up the entire plate, these sumac onions will quickly become your secret weapon. They’re crunchy but not harsh, lightly juicy, and perfectly balanced between sour, savory, and a hint of sweetness from the onions themselves. They cut through rich meats like lamb and beef, but they’re just as good tucked into veggie wraps, grain bowls, or over roasted veggies.
As a recipe developer for over 20 years, I’ve learned that sometimes a simple condiment can completely transform a meal – and this is one of those recipes. No cooking, no special equipment, and only about 10 minutes of hands-on time. The sumac does all the heavy lifting, giving a lemony, almost berry-like tang that tastes like sunshine.
In this post, I’ll walk you through exactly how to slice, season, and serve these onions for maximum flavor, plus storage tips, variations, and pro tricks so your sumac onions taste like they came from your favorite kebab shop. Let’s make them!
Recipe by
Amanda — 3recipes
Published February 18, 2025 • Tested & perfected for busy home cooks
Why You’ll Be Obsessed With These Sumac Onions
- 10 minutes, no cooking: Just slice, season, and let the sumac onions rest.
- Big flavor, minimal effort: Tangy, zesty, and bright with only a few ingredients.
- Transforms simple meals: Makes kebabs, grilled chicken, burgers, and wraps taste restaurant-level.
- Light & fresh: No mayo, no heavy dressing – just lemon, olive oil, and spices.
- Make-ahead friendly: They actually taste better after a short rest.
- Budget-friendly: Onions + spices = huge flavor on a tiny budget.
Sumac Onions Ingredients
This is one of those recipes where ingredient quality really shines. Here’s what you need:
Base Ingredients
- 2 medium red onions, very thinly sliced
- 2 tbsp ground sumac (fresh, vibrant purple if possible)
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp sugar or honey (optional, to balance acidity)
- 1/4 cup fresh flat-leaf parsley, finely chopped
Optional Flavor Boosters
- Pinch of chili flakes for a little heat
- 1 small clove garlic, grated for extra savoriness
- 1–2 tbsp pomegranate seeds for color and pops of sweetness
Tip: A very sharp knife or a mandoline makes slicing the onions into paper-thin half-moons much easier and helps the sumac onions soften quickly.
How to Make Sumac Onions (Step-by-Step)
Step 01
Slice the onions thinly
Peel the onions, cut them in half pole-to-pole, then slice into very thin half-moons. Aim for almost translucent slices so the onions soften quickly when mixed with lemon and salt.
Step 02
Massage with salt & lemon
Place the sliced onions in a large bowl. Add the salt and lemon juice, then use your hands to gently massage the onions for 30–60 seconds. They’ll soften slightly and release some juice – this takes away the harsh bite.
Step 03
Add sumac, olive oil & seasoning
Sprinkle the ground sumac over the onions, then add olive oil and sugar or honey (if using). Toss well until the onions are evenly coated and turn a beautiful pinkish-purple color.
Step 04
Fold in fresh parsley
Add the chopped parsley and toss gently to combine. If you’re using chili flakes, garlic, or pomegranate seeds, mix them in now as well.
Step 05
Rest & adjust seasoning
Let the sumac onions rest at room temperature for at least 10–15 minutes so the flavors meld and the onions soften a bit more. Taste and adjust with extra salt, lemon, or sumac to your liking before serving.
🥗 Read This Before You Make Sumac Onions
- Thin slices = best texture: Thick onion slices stay sharp and crunchy; paper-thin slices become pleasantly crisp-tender.
- Use good sumac: It should be bright burgundy, not brown and dull. Fresh sumac has a lemony, tangy aroma.
- Don’t skip the massage: Rubbing the onions with salt and lemon mellows their harshness and makes them more digestible.
- Rest time matters: Even 10 minutes of resting makes the flavors marry and the onions turn beautifully pink.
- Balance to taste: If the sumac onions taste too sharp, add a tiny pinch of sugar or extra olive oil to soften the edges.
Storage & Make-Ahead Tips
- Fridge: Store sumac onions in an airtight container in the refrigerator for up to 3 days. They’ll soften more over time but stay delicious.
- Flavor improves: The flavor often gets deeper and more integrated after a few hours, making them fantastic to prep ahead for parties.
- Serving from fridge: Bring to room temperature for 10–15 minutes before serving so the olive oil loosens up and the flavors shine.
- Freezing: Not recommended; the texture becomes mushy once thawed.
- Make-ahead trick: Slice the onions and store them (without seasoning) in the fridge for up to 2 days. Toss with sumac and dressing 30 minutes before serving.
Ingredient Substitutions & Variations
- Onion type: Red onions are classic for sumac onions, but you can use white or yellow onions for a stronger bite or sweet onions for a milder version.
- Citrus swap: Try half lemon juice and half red wine vinegar for an extra tangy twist.
- Herb swap: Parsley is traditional, but cilantro or mint can add a different fresh note.
- Spicy version: Add a pinch of Aleppo pepper, chili flakes, or finely chopped fresh chili for gentle heat.
- Sweeter profile: Add extra honey or pomegranate molasses for a sweet-tart, almost chutney-like flavor.
- Allium mix: Stir in a few thinly sliced green onions for extra color and a mild onion layer.
Serving Suggestions
These tangy sumac onions are incredibly versatile and brighten up so many dishes:
- Serve with grilled kebabs, kofta, or shawarma-style chicken.
- Tuck into pita sandwiches, gyros, or falafel wraps for crunch and acidity.
- Spoon over hummus, baba ganoush, or labneh for an instant mezze upgrade.
- Add to salads or grain bowls with cucumbers, tomatoes, and chickpeas.
- Use as a burger or sandwich topping instead of raw onions.
Try pairing them with our Easy Chicken Kebabs, Simple Hummus Recipe, and Mediterranean Grain Bowl for a full mezze-style spread.
Sumac Onions Origins & Cultural Context
Sumac onions are inspired by the Middle Eastern and Turkish tradition of serving bright, tangy onion salads alongside grilled meats and kebabs. In Turkish cuisine, finely sliced onions are often tossed with sumac and parsley and served as a standard garnish in kebab houses. The sumac, made from dried berries, has been used for centuries across the Levant and Mediterranean to add acidity and color before fresh lemons were widely available year-round. This simple salad is a beautiful example of how a few pantry ingredients can create a high-impact condiment that feels both rustic and restaurant-worthy.
👨🍳 Pro Tips for Perfect Sumac Onions
- Chill the onions first: Cold onions are easier to slice thinly and sting your eyes a bit less.
- Rinse if too sharp: If your onions are especially strong, rinse the slices briefly under cold water, then drain and dry before seasoning.
- Use your hands: Massaging the onions helps them soften and absorb the lemon/sumac mixture more quickly.
- Taste and tweak: Lemons and sumac brands vary in acidity – always taste and adjust at the end.
- Serve in a shallow bowl: Spreading the sumac onions out instead of piling them high makes them easier to grab and looks gorgeous on the table.
- Keep some crunch: Don’t let them sit for hours if you want maximum crunch; 10–30 minutes is a sweet spot for most people.
Frequently Asked Questions
Can I make sumac onions ahead of time?
Yes! Sumac onions are perfect for making ahead. They keep well in the fridge for up to 3 days and actually taste better after the first hour as the flavors blend.
Do I have to use red onions?
Red onions are traditional and give that beautiful pink color, but white or yellow onions work too. Just know they may be a bit sharper, so you might want to massage them a little longer or add a touch more lemon.
What if my sumac onions taste too sour?
Every lemon and sumac brand is different. If your onions taste too tart, add a drizzle of olive oil and a pinch of sugar or honey to round out the acidity.
Can I use bottled lemon juice?
Fresh lemon juice gives the brightest flavor, but bottled will work in a pinch. Start with a bit less and adjust to taste.
How thin should I slice the onions?
As thin as you comfortably can — about 1–2 mm thick. Thinner slices soften more quickly and soak up the sumac dressing better.
Helpful Resources
Easy Sumac Onions
These quick sumac onions are tangy, crunchy, and full of bright lemon and sumac flavor. Perfect with kebabs, wraps, salads, and mezze platters.
⏱ Prep: 10 mins
🕒 Rest: 10–15 mins
📌 Total: ~20 mins
By: Amanda, 3recipes
Category: Salad & Side
Difficulty: Easy
Yield: 4 servings
Ingredients
For the Sumac Onions
- 2 medium red onions, very thinly sliced
- 2 tbsp ground sumac
- 3 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt, or to taste
- 1/2 tsp sugar or honey (optional)
- 1/4 cup fresh flat-leaf parsley, finely chopped
Optional Add-Ins
- Pinch of chili flakes
- 1 small clove garlic, grated
- 1–2 tbsp pomegranate seeds
Instructions
- Slice onions: Peel and halve the onions, then slice them into very thin half-moons. Place in a large mixing bowl.
- Massage with lemon & salt: Add lemon juice and salt. Use your hands to gently massage the onions for 30–60 seconds until they soften slightly.
- Add sumac & oil: Sprinkle in the ground sumac, olive oil, and sugar or honey (if using). Toss well until the onions are evenly coated and bright pink.
- Add parsley & extras: Fold in the chopped parsley and any optional chili, garlic, or pomegranate seeds.
- Rest: Let the sumac onions sit for at least 10–15 minutes at room temperature so the flavors meld.
- Serve: Taste and adjust seasoning with more salt, lemon, or sumac if needed. Serve with kebabs, wraps, salads, or mezze.
🔢 Nutrition (per serving, approx.)
Calories: ~80 • Carbohydrates: ~8g • Fat: ~5g • Protein: ~1g • Sugar: ~3g • Fiber: ~2g
Values are estimates and will vary based on exact ingredients and portions.
Did you make these sumac onions?
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