PARSLEY, RED ONION, AND POMEGRANATE SALAD

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Parsley, Red Onion, and Pomegranate Salad image

Provided by Yotam Ottolenghi

Categories     Salad     Side     Low Carb     Vegetarian     Quick & Easy     Low Cal     Lunch     Spring     Summer     Pomegranate     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 9

1 large red onion, thinly sliced
1 1/2 teaspoons sugar
1 teaspoon ground sumac
Kosher salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or 1/2 teaspoon honey
4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
1/4 cup pomegranate seeds

Steps:

  • Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
  • Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
  • Just before serving, toss in parsley and pomegranate seeds; season with salt.

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