Onion Salad (Slada b'sel)

Ingredients

• 3onions, thinly sliced
• 1 tsppaprika
• 1 tspcumin
• 3 tbspolive oil
• 1 tbspvinegar
• 1 handfulparsley, chopped
• 1/2 tspsalt

Method

1. Begin by placing the 3 thinly sliced onions in a large bowl. Sprinkle the 1/2 tsp of salt evenly over the onions. Allow them to sit for 10 minutes. This process will draw out some of the moisture and sharpness from the onions, making them milder if desired.
2. After the onions have rested, transfer them to a colander. Rinse them thoroughly under cold running water to remove the excess salt and any bitterness. Gently squeeze the onions with your hands to remove excess water, then return them to the bowl.
3. In the same bowl with the onions, pour in the 3 tbsp of olive oil and 1 tbsp of vinegar. These will form the base of the dressing, adding richness and tang to the salad.
4. Sprinkle 1 tsp of paprika and 1 tsp of cumin over the onions. These spices will infuse the salad with a warm, earthy flavor that complements the sharpness of the onions.
5. Add a handful of chopped parsley to the bowl. The parsley will provide a fresh, herbaceous note, balancing the spices and adding a pop of color.
6. Toss all the ingredients together thoroughly using your hands or a pair of salad tongs. Ensure that the onions are evenly coated with the dressing and spices, and the parsley is well distributed.
7. Taste the salad and adjust the seasoning if necessary, adding a pinch more salt if desired. The onions should be flavorful and aromatic, with a slight tang from the vinegar and a hint of warmth from the spices.
8. Serve the onion salad alongside grilled meats such as mechoui or brochettes. The sharpness and spice of the salad will cut through the richness of the meat, providing a refreshing contrast.