Best 5 Parsley And Sumac Salad Recipes
Embark on a culinary adventure into the vibrant world of flavors with a parsley and sumac salad. This delectable dish, originating from the Middle Eastern cuisine, captivates taste buds with its symphony of textures and tangy notes. Parsley, with its fresh, herbaceous aroma, serves as the foundation of this salad, while sumac, a crimson spice, lends a vibrant tartness that dances on the palate. Together, these ingredients orchestrate a culinary masterpiece that tantalizes the senses and leaves you craving more. Whether you're a seasoned cook or just starting your culinary journey, this guide will lead you through the process of creating an unforgettable parsley and sumac salad that will become a staple in your kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary expedition to craft a salad that will leave a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
PIYAZ SALAD WITH RED ONIONS, TOMATOES, PARSLEY AND SUMAC
This vibrant and healthy Piyaz Salad gets ready in no time and it is so delicious. Red onions and tomatoes work very well with the tangy sumac; we tradionally enjoy this salad with Lahmacun, Turkish thin pizza with minced/ground meat topping, as well as Turkish meatballs. It is also a lovely salad served with cheese, olives and hummus.
Provided by Ozlem Warren
Categories Salads
Yield 4
Number Of Ingredients 9
Steps:
- Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
- Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
- Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
- Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.
PARSLEY AND SUMAC SALAD
A very easy salad, which is a very common salad in the whole of the middle east. The dressing is optional.
Provided by lemoncurd
Categories Onions
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Chop of stems of parsley . Rinse the leaves.
- Bunch parsley up and roughly chop.
- Add parsley to a bowl.
- Peel and slice onion into thin slivers.
- Add onion slivers to parsley.
- Add seasoning, dressing and toss altogether.
- Serve as a salad or with meat dishes, with falafal sandwiches and beef sharwarma sandwiches.
Nutrition Facts : Calories 18.2, Fat 0.2, Sodium 205.8, Carbohydrate 4, Fiber 1, Sugar 1.3, Protein 0.8
PARSLEY, RED ONION, AND POMEGRANATE SALAD
Provided by Yotam Ottolenghi
Categories Salad Side Low Carb Vegetarian Quick & Easy Low Cal Lunch Spring Summer Pomegranate Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
- Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
- Just before serving, toss in parsley and pomegranate seeds; season with salt.
ONION AND PARSLEY SALAD
Steps:
- Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary and serve with barbecued meat.
IRAQI SUMAC SALAD (SUMMAG SALAD)
One of my favorite lunch spots is a charming little Iraqi restaurant that makes the best food! The first time I tried this salad, I just knew I had to try and recreate it at home. The tangy lemon and sumac flavors make this salad super refreshing and perfect for summer. This makes 2 lunch-sized portions, or 4 side salads.
Provided by France C
Categories Green Salads
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
- Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
- Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 10.9 g, Fat 7.3 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 601.4 mg, Sugar 4.9 g
Tips:
- Use fresh, vibrant parsley. This will give your salad the best flavor and color.
- Chop the parsley finely. This will help it distribute evenly throughout the salad.
- Toast the sumac before using it. This will bring out its nutty flavor.
- Use a high-quality olive oil. This will add a rich, fruity flavor to the salad.
- Season the salad with salt and pepper to taste.
- Serve the salad immediately. This is when it will be at its best.
Conclusion:
This parsley and sumac salad is a delicious, refreshing, and healthy side dish that can be enjoyed with a variety of meals. It's also a great way to use up fresh parsley from your garden. The salad is easy to make and can be tailored to your own taste preferences. For example, you could add other herbs, such as mint or cilantro, or you could use a different type of vinegar, such as red wine vinegar or balsamic vinegar. You could also add some crumbled feta cheese or chopped nuts for extra flavor and texture.
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