Sumac Onions

Pickles of all sorts play a large role in Mediterranean and Middle Eastern menus.  These onions sounded like a very easy condiment to add to my repertoire.

Sumac is easier to find than I expected.  The first time I used it, I expected to have to go to an ethnic grocery store.  It's cheaper there, but Sprouts has it in their bulk spices.  For how little I use, that's sufficient.  It makes its way into a dish three or four times a year.

This is very simple.   Make a quick dressing, slice up an onion, toss it in the dressing.  Refrigerate a few hours for flavors to meld, and you're good to go.  I bet this tastes great on burgers.  It could get tossed into pasta salads.  I had it as a palate cleanser, which is really what pickles are for.  I added balsamic to some of the leftovers so they would last longer in the fridge, and that version may make its way onto the Seder table.

1 red onion
*2 tsp ground sumac
*1 Tb lemon juice
1 Tb olive oil
*about 1/4 C chopped parsley
1/4 tsp salt

1.  In a bowl, whisk together the sumac, lemon juice, olive oil, salt, and parsley.

2.  Peel and thinly slice the onion.  A mandoline is great for this, but I just did it by hand.

3.  Toss the sliced onion in the dressing.  Refrigerate in a non-reactive container until ready to use.  I recommend metal or glass.  Onion tends to stink up plastic.  Serve chilled or room temperature.

Difficulty rating  π