This dish made me reconsider the value of an onion. It’s a great companion to fish as well as red meat. Thanks to all the parsley you will not turn into an onion breathing dragon, what’s more mint makes it pretty light and refreshing. If you are confident with your knife skills you can chop all the ingredients of the salad very finely, almost into a mash. If you think it’s too much to bother just use a food processor. Make sure though not to end up with an onion smoothie. You really want to puls it all up to 8-10 times in total. There will be a fair amount of juice coming from the tomato and lemon, just enough though to flavour the salad an not turn it into a soup.
- 1 large white onion
- 3-4 medium tomatoes
- bunch of parsley
- bunch of mint
- juice from 1/2 lemon
- 1/2-1 teaspoon cumin
- 2-3 teaspoon sumac
- 1 teaspoon hot red pepper flakes
- salt and pepper to taste
Peel the onion and add it to food processor. Pulse 4 times. Wash and add leaves of mint and parsley. Add the spices; sumac will be the dominant spice here and don’t be afraid to use it. It has a specific lemony taste but it will also give colour to this salad. Onion should practically turn purple from all the sumac. As for the pepper flakes; in the end adjust the amount according to the level of hotness you like. If you are not a fan of spicy food then you can just add a bit of regular red pepper powder. Pour in the lemon juice. Finally add peeled and quartered tomatoes (you may want to get rid of the hard stem part of the tomato). Pulse 4-5 times more. At this point you can adjust how big the pieces of your salad should be. Plate up the ready salad, pour over the juices and sprinkle with some more sumac and pepper flakes. You can also decorate with parsley or mint leaves.
You can make the same salad by chopping the ingredients with a knife. It may take a bit more effort to get it smashed so nicely but this way you will not be running the risk of whizzing everything into a doubtfully innovative drink. After chopping all the ingredients; i.e. tomato, onion, parsley and mint separately, you can combine them in a bowl and then add the lemon juice and other spices. It’s preferable to serve the dish on a flat plate instead of a deep one or even a bowl. It’s because you don’t want all the juices to gather at the bottom of a bowl but distribute evenly on a plate. This amount is sufficient for 2-3 servings.