Authentic Turkish Tomato, Parsley and Red Onion Salad - Sometimes the simplest salads steal the show. You know the type – the one you throw together in five minutes. This salad is fresh, zingy, and unapologetically vibrant. It packs a similar flavour punch to both Sumac Onions and Kachumber and is delicious served alongside Kebabs, Grilled or BBQ’d Meats, Pizzas especially a Turkish Pizza like Lachmachun. This Salad is not your average, sad lettuce in a bowl, kind of situation. Nope. This salad comes with a history, a personality, and a whole lot of crunch.
A Salad with Ottoman Swagger
Turkey has always been a bit of a culinary crossroads – literally! Sitting between East and West, it has absorbed influences from Persia, the Middle East, the Mediterranean, and Central Asia.
The Ottomans, never ones to do things halfway, took humble ingredients like tomatoes, onions, and parsley and elevated them into the kind of side dish that can sit proudly next to kebabs, pilafs, or even just a piece of warm flatbread.
Tomatoes themselves only arrived in the Ottoman Empire in the 18th century (imported all the way from the Americas). Parsley and onion, however, have been in the Turkish kitchen forever – beloved for their punchy and their earthy freshness.
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Why this Salad works
This salad is all about balance:
- Juicy, sun-ripened tomatoes (the redder, the better) bring sweetness.
- Fresh parsley adds a herby kick
- Thinly sliced onions provide just the right bite
- A drizzle of olive oil, lemon juice, and sumac ties it all together with tang
Ingredients needed
The full recipe can be found in the recipe card at the bottom of the page:
Tomatoes, chopped into bite-sized pieces - I use baby Plum Tomatoes because in the UK ew don’t always have the best tomatoes so baby Plum Tomatoes are a safe bet but if you can get good Tomatoes where you are, please use them!
Red onions - thinly sliced, you can use White Onions instead.
Parsley - A handful of fresh parsley, finely chopped
Lemon - Juice of a lemon
Olive Oil - A good quality Extra virgin olive oil
Sumac - This adds tang and so much flavour.
Chilli Flakes or Chilli Powder - Aleppo Pepper or Pul Biber is best otherwise Cayenne Pepper or any Red Chilli Powder works.
Salt and coarsely ground Black Pepper - To taste .
How to make it
Prep the Onions – Slice them finely.
Tip - If you want to tame their fierceness, soak the sliced onions in cold water with a pinch of salt for 5 minutes. Drain, pat dry, and they’ll be mellow. I prefer them as they are so this is doen to personal preference.
Add Sumac - Sprinkle over the Onions and give them a good scrunch.
Chop the Tomatoes and Parsley – Get your tomatoes into small chunks and finely chop the parsley. No need to be fancy; rustic is the vibe here.
Mix it all up - Add them to the Onions and toss together.
Dress it up – Drizzle with Extra Virgin Olive Oil, squeeze over the Lemon Juice, sprinkle in Chilli as well as the Salt and Pepper. Give everything another good scrunch.
Taste test – Adjust seasoning if needed, then serve immediately with flat bread, fried pitta chips, grilled meats, or just a spoon if no one’s watching.
How to Serve It
This salad is the ultimate sidekick. Serve it alongside grilled meats at a summer BBQ, pair it with a cosy soup in winter, or just scoop it up with bread for a quick lunch. It’s light, but it doesn’t fade into the background.
Storage Suggestions
This salad is best enjoyed fresh, when the tomatoes are still perky and the parsley hasn’t wilted under the lemon juice spotlight. But if you must save it:
Fridge: Pop it in an airtight container and keep it for up to 1 day.
Make ahead hack: Chop your parsley and onions in advance and store them separately in the fridge. Add the tomatoes and dressing just before serving so everything stays bright and zippy.
FAQs
Can I use yellow or cherry tomatoes instead?
Absolutely! Cherry tomatoes add extra sweetness, and yellow or even orange ones look pretty! Just make sure they’re ripe and juicy.
What if I don’t have Sumac?
A squeeze more of lemon juice, can give you that tangy lift. But if you can, please find sumac, please grab it and hoard it.
Can I swap parsley for another herb?
Parsley is traditional, but fresh coriander or mint would also be delicious although it would add a completely different flavour profile so do try to find Parsley if you can.
How do I make it less oniony?
Soak the onions in cold salted water (or even a squeeze of lemon juice) for 5–10 minutes, then drain. This tames their bite without losing flavour.
Can I turn this into a main meal?
Yes! Add some chickpeas, feta cheese, or even grilled halloumi and serve it with flatbread. Et Voilà — a light but satisfying meal.
More Salad Recipes:
Quick Turkish Sumac Onions (5 Minutes Prep)
Easy Persian Shirazi Salad Recipe
How to make the Perfect Taboule Salad
Indian Kachumber Salad - Tomato, Cucumber, Onion Salad
Kebab Recipes to serve with Sumac Onions:
Kebab Koobideh - Persian Ground Lamb Kebabs
Adana Kebab - Turkish Lamb Kebabs
Easy Pakistani Chicken Chapli Kebab
Tavuk Sis - Turkish Chicken Shish Kebab
Joojeh Kebab - Persian Grilled Chicken Kebabs
Easy Homemade Turkish Chicken Doner Kebab
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Authentic Turkish Tomato, Parsley and Red Onion salad
Ingredients
- 1 Red Onion Sliced
- 2 teaspoon Sumac
- 2 large Tomatoes cut into chunks or a large handful of Plum Cherry Tomatoes, chopped into quarters
- Small bunch Flat Leaf Parsley Chopped
- 1 tablespoon Olive Oil
- 1 Lemon Juice only
- ½ teaspoon Chilli Flakes or Aleppo Pepper or Pul Biber
- ½ teaspoon Salt
- Coarsley Ground Black Pepper
Instructions
- Prep the Onions – Slice them finely.Tip - If you want to tame their fierceness, soak the sliced onions in cold water with a pinch of salt for 5 minutes. Drain, pat dry, and they’ll be mellow. I prefer them as they are so this is doen to personal preference.
- Add Sumac - Sprinkle over the Onions and give them a good scrunch.
- Chop the Tomatoes and Parsley – Get your tomatoes into small chunks and finely chop the parsley. No need to be fancy; rustic is the vibe here.
- Mix it all up - Add them to the Onions and toss together.
- Dress it up – Drizzle with Extra Virgin Olive Oil, squeeze over the Lemon Juice, sprinkle in Chilli as well as the Salt and Pepper. Give everything another good scrunch.
- Taste test – Adjust seasoning if needed, then serve immediately with flat bread, fried pitta chips, grilled meats, or just a spoon if no one’s watching.
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