Apple and onion may not immediately call the Middle East to mind, but once you add sumac, a touch of sweetness and acidity, everything falls neatly into place. This apple and red onion salad is fresh, light, and just sharp enough to work as part of a larger Middle Eastern spread. It balances richer dishes beautifully and brings much-needed freshness to the table.

The idea behind the salad is simple: crisp apples, thinly sliced red onion, and a light vinegar dressing. Sumac takes care of the seasoning. Its citrusy, slightly berry-like acidity makes the salad instantly recognisable and transports the flavours straight to sunbaked Middle Eastern kitchens.

Peeling the apples is entirely a matter of preference. The peel adds texture and colour, while peeled apples absorb the dressing better and taste softer. Both work well. What matters most is using fresh, preferably tart apples – overly sweet varieties tend to make the salad taste flat.

Apple and red onion salad is excellent served with hummus, baba ghanoush, grilled lamb, chicken or bulgur. It’s quick to make, keeps well in the fridge for a while, and often tastes even better after resting. Exactly the kind of side dish you’ll want to spoon onto almost every plate.

Frequently Asked Questions

Can the salad be made ahead of time?

Yes. The salad keeps well in the fridge for several hours and even until the next day. The flavour improves as it rests.

What kind of apple works best?

A crisp, tart apple is ideal. Avoid mealy or overripe varieties.

Is sumac essential?

Practically yes, if you’re aiming for a Middle Eastern style. Without sumac, the flavour profile becomes more European – still delicious, but different.