One more from the previous post, since I make these all of the time and they’re great as both a condiment and in lieu of salad dressing.
Simple Sumac Onions
1 red onion, thinly sliced
1 tb red wine vinegar
1 tsp sumac
1/2 tsp kosher salt
Throw into a bowl, adjust for taste. 😉
The cookbook ingredients say to serve immediately and they’re great like that, but I find them to be even better the next day, once a little fermentation has kicked in — the onions are milder and have expressed more juice, making a bit of a sauce.