I love this recipe because it takes only five minutes to prepare but delivers such a big payoff in flavor. The combination of lemon, olive oil, and sumac gives the onions a zippy, citrusy tang that balances rich or spicy dishes beautifully. They’re versatile, easy to make ahead, and the kind of simple side that transforms everyday meals into something special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 small red onion, very finely sliced 1½ tsp sumac Juice of ½ lemon 1 tsp olive oil ¼ tsp sea salt flakes
Directions
I place all the ingredients in a small bowl — the thinly sliced red onion, sumac, lemon juice, olive oil, and salt.
I toss everything together until the onion is evenly coated.
I let the mixture sit for 5–10 minutes to allow the flavors to develop and the onion to slightly pickle. If I have time, I leave it longer for an even better flavor.
I serve it as a tangy condiment with grilled meats, wraps, salads, or falafel.
Servings and Timing
This recipe makes enough to serve 4–6 people as a condiment. It only takes 5 minutes from start to finish, with optional resting time for deeper flavor.
Variations
I sometimes add chopped parsley or mint for extra freshness. For a little heat, I sprinkle in a pinch of chili flakes. I’ve also made it with thinly sliced shallots or white onions when I’m out of red ones. If I want a touch of sweetness, I drizzle in a bit of pomegranate molasses or honey.
Storage/Reheating
I store the sumac onions in an airtight glass or ceramic container in the fridge for up to 3 days. The flavor intensifies and the onions soften slightly as they sit. I don’t reheat them — I serve them cold or at room temperature.
FAQs
Can I make these onions ahead of time?
Yes, I often make them a day in advance — they taste even better after the flavors meld.
What does sumac taste like?
Sumac has a tangy, lemony flavor that adds brightness without overpowering the dish.
Can I use white or yellow onions instead of red?
Yes, though red onions give the best color and mildest flavor.
How do I make the onions less strong?
I soak the sliced onions in cold water for 10 minutes before mixing — it mellows their sharpness.
Can I double the recipe?
Absolutely, I just scale up all ingredients and store any leftovers for later use.
How do I serve sumac onions?
I love using them in wraps, on kebabs, with grilled fish, or over rice dishes for a fresh finish.
Can I add herbs to the mix?
Yes, I sometimes add parsley, coriander, or even dill for a herby twist.
Do I need to pickle them longer?
No, but letting them sit for 30 minutes or more enhances the flavor and softens the onion.
Can I use bottled lemon juice?
Yes, but I prefer fresh lemon juice for the best brightness and balance.
How long do they last in the fridge?
They keep well for up to 3 days in an airtight, non-metal container.
Conclusion
I love how these sumac onions add a pop of flavor, color, and freshness to almost any dish. They’re fast, easy, and made from everyday ingredients, yet they elevate everything from grilled meats to salads. It’s the kind of simple recipe I find myself making again and again — proof that the best condiments are often the easiest to make.
Quick, tangy, and vibrant, these sumac onions are a simple no-cook condiment made with red onion, lemon juice, olive oil, and sumac. They add a zesty, citrusy freshness to grilled meats, wraps, salads, and more.
Ingredients
1 small red onion, very finely sliced
1½ tsp sumac
Juice of ½ lemon
1 tsp olive oil
¼ tsp sea salt flakes
Instructions
Place the finely sliced red onion, sumac, lemon juice, olive oil, and salt in a small bowl.
Toss everything together until the onion is evenly coated.
Let sit for 5–10 minutes to allow the flavors to develop and the onions to slightly pickle.
Serve as a bright, tangy condiment with grilled meats, wraps, salads, or falafel.
Notes
Add chopped parsley or mint for extra freshness.
For a touch of sweetness, drizzle with pomegranate molasses or honey.
Use thinly sliced shallots or white onions as a substitute for red onions.
Soak onions in cold water for 10 minutes before mixing to reduce sharpness.
Let sit longer for deeper flavor — 30 minutes or more enhances the taste.
