Pickled Onions Cucumber Salad

Sumac pickled onions:

• 1 medium red onion thinly sliced
• 1 ½ tsp of sumac
• 2 tbsp of lemon juice
• â…› tsp of salt

Add all ingredients together and toss well to combine. Set aside in the refrigerator for 30 minutes.

INGREDIENTS

• ½ cup of pickled onions mentioned above
• 1 tbsp of sesame seeds toasted
• 1 lb of Persian cucumbers
• 1 tsp of salt
• 1 ½ cups of parsley leaves
• 1 garlic clove
• 5 tbsp olive oil
• ¼ tsp of salt

INSTRUCTIONS

• Wash cucumbers, and smash them with the back of a knife to lightly bruise them. Slice lengthwise and use a spoon to remove seeds. Roughly chop up into 1-inch pieces and toss with 1 tsp of salt. Set aside for 30 minutes. Drain water from cucumbers and discard water.
• In a food processor add parsley leaves, garlic, olive oil, and ¼ tsp salt. Blend well until thoroughly combined.
• Now it’s time to assemble the salad. Add drained cumbers, pickled onions, and about ¼ cup of the parsley dressing in a bowl. Taste and add more dressing if needed. Sprinkle it with toasted sesame seeds and that’s it! Feel free to save the remaining picked onions and dressing in an airtight container to enjoy in other dishes! Will last 3 days.