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Meliz Berg’s Sumac, Tomato, Onion and Parsley Salad

Sharp, refreshing flavours combine in this quick and easy salad for the ultimate summer barbecue.

From the book


This fresh and simple salad is sometimes the only salad you need at a (Turkish) Cypriot barbecue, especially if the meat of choice is barbecued lamb. In Cypriot cuisine, sumac is mainly used as a seasoning and topper for meze dishes and salads. The citrusy tartness of the sumac really complements grilled meat and fish, especially when it mixes with the slightly sweet, yet tart flavours of the salad dressing. The salad is usually stuffed into a pitta bread with the lamb and a generous dollop of Cacık (Yoghurt, Mint & Cucumber Dip) or Hummus (Chickpea & Tahini Dip).

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2 large red onions, finely sliced
100g fresh flat leaf parsley leaves, finely chopped
2 large ripe tomatoes, diced
For the dressing:
2 tbsp sumac
3 tbsp pomegranate molasses
3 tbsp extra virgin olive oil
1 tsp sea salt flakes

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Add the onions, parsley and tomatoes to a large serving bowl or dish.

Mix all of the dressing ingredients in a small bowl and pour over the salad just before serving. Perfect with any of the grilled barbecued meat and fish recipes.

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From the book: Meliz’s Kitchen: Simple Turkish-Cypriot comfort food and fresh family feasts

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