Authentic Turkish Tomato, Parsley and Red Onion salad
Authentic Turkish Tomato, Parsley and Red Onion salad - A Mediterranean classic made with fresh vegetables, olive oil, and lemon juice – healthy and refreshing
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 small Lemon Juice only, ½ large Lemon
- ½ teaspoon Aleppo Pepper/Pul Biber or Chilli Flakes or Paprika
- 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 down 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.
Notes
Variations
- Instead of Pul Biber, add Chilli Flakes or Paprika.
- Add a sprinkling of Pomegranate Aerils and about ⅛ teaspoon of Dry Mint or some chopped fresh Mint.
- Mix the Olive Oil and Lemon Juice together seperately first instead of adding them seperately.
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.Nutrition
Calories: 67kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 305mgPotassium: 298mgFiber: 2gSugar: 4gVitamin A: 840IUVitamin C: 29mgCalcium: 24mgIron: 1mg
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