Add extra virgin olive oil, lemon juice, red wine vinegar, sumac, salt, and sugar to the bowl.
Massage well using your hands. Massaging the onions with the other ingredients makes the absorption better and the resulting onion salad is very flavourful.
Refrigerate the onions for at least one hour before serving to bring the flavors together.
Use a sharp knife to slice onions to minimize the burning of the eyes. You can also soak peeled and halved onions in water before slicing them to reduce the burning of the eyes.Sumac losesits flavor if kept for a long time. Store it in the refrigerator and use it within 6 months.Some people also add a little pomegranate molasses to this salad. Check out my recipe to make pomegranate molasses at home and use a teaspoon or two in this quick pickle.The tastes of onions mellow down when marinated in oil and acidic ingredients.