Red Onion-Parsley Relish

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 2 red onion(s), peeled and thinly sliced
  • 1 teaspoon coarse salt
  • ½ cup chopped flat-leaf parsley
  • 1 teaspoon ground sumac

Toss the red onions with the coarse salt. Rub the salt into the slices and let stand for 5 minutes. Rinse the onions under cold running water and drain thoroughly. Mix with the parsley and sumac. Serve within 30 minutes.