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
Meliz’s Kitchen: Simple Turkish-Cypriot comfort food and fresh family feasts
Comforting and easy go-to meals for busy family life
From breakfasts and traditional stove-top dishes to barbecue recipes and crowd-pleasing desserts
A celebration of the melting-pot of delicious spices and fresh flavours that make a Turkish-Cypriot kitchen
Introduction
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).
Ingredients
| 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 |
Method
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.
