Grilled Onion Salad with Sumac and Herbs

Grilled Onion Salad with Sumac and Herbs
Zippy sour pickle juice offsets the sweetness of the pomegranate molasses and charred onions in this vibrant salad.Simon Bajada

A common accompaniment to Turkish kebabs in London, this tangy salad is typically made with the juice from pickled turnips. But use any sour pickle juice you have.


Grilled Onion Salad with Sumac and Herbs
Pomegranate molasses is the secret weapon in these sweet-and-sour flame-kissed onions, a traditional side dish at London's Turkish grill houses.
Yield: serves 4
Time: 25 minutes


  • 3 medium white onions, each cut into 6 wedges
  • ¼ cups extra-virgin olive oil, divided
  • Kosher salt
  • ¼ cup pomegranate molasses
  • 2 Tbsp. sour pickle juice
  • 1 Tbsp. fresh lime juice
  • 2 tsp. ground sumac
  • 1 tsp. Aleppo pepper
  • Freshly ground black pepper
  • 2 Tbsp. chopped Italian parsley leaves
  • 1 Tbsp. chopped mint leaves


  1. In a bowl, toss the onions with 2 tablespoons oil and 1 teaspoon salt.
  2. Heat a grill or grill pan over high heat. Once hot, add the onions and cook, turning occasionally, until softened and charred all over, 10–12 minutes.
  3. Meanwhile, make the dressing: In a large bowl, whisk the molasses, ¼ cup water, the pickle juice, lime juice, sumac, Aleppo pepper, and the remaining 2 tablespoons oil. Season with salt and black pepper to taste.
  4. Transfer the onions to the bowl of dressing. Toss in the herbs. Serve hot or at room temperature.