Sumac Onion Salad

Recipe from Unicorns in the Kitchen

Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

This delectable and simple salad will immediately elevate any sandwich, wrap and plate. Very easy to prepare and so delicious! Here you see it served as a little salad and also inside the tempeh bacon, lettuce and tomato wrap.

2 red onions thinly sliced
1 cup parsley chopped (Can substitute cilantro, dill or green onions)
2 teaspoon sumac*
Juice of 1 lemon 
1 Tablespoon olive oil
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 teaspoon Aleppo pepper**

Peel the onions and slice them thinly crosswise or lengthwise. Place them in a bowl and make sure the onion slices are not sticking to each other. If they are, separate them using your hands or a fork.
Add the chopped parsley, sumac, lemon juice, olive oil, salt, pepper and Aleppo pepper to the onion. Mix well to combine.
Serve it immediately or cover and refrigerate for at least 30 minutes before serving it as a condiment or topping alongside kebabs, chicken or sandwiches.
Keeps up to 4 days in the fridge.

*Sumac is a spice that is popular in the Middle East. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. One of the most common uses for sumac is in the spice blend called za'atar.
**Aleppo pepper is about half as hot as the crushed red chile flakes you put on your pizza, and easily twice as flavorful. Like salt, Aleppo-style pepper is a flavor enhancer. It marries slow-building heat with earthy, cumin-y undertones and a little hit of fruity tang—and yes, it’s as delicious as it sounds. Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes.