Ever thought onions could steal the spotlight in a dish? Let me take you on a little culinary adventure where we transform humble red onions into a zesty, herbaceous salad that’s sure to become your next obsession.
I love how a simple salad of onions can pack such a powerful punch of flavor and nutrition. With red onions drenched in olive oil and lemon juice, this salad is refreshingly tangy.
The addition of parsley and cilantro introduces such vibrant, fresh notes. I think the hint of sumac gives an optional subtle tartness.
A generous sprinkle of black pepper and salt perfectly completes this path of taste. This salad is not just about taste; it’s a great source of antioxidants and vitamins.
Ingredients
- Red Onions: High in antioxidants, add a crisp and flavorful base.
- Olive Oil: Contains healthy fats, enhances texture and richness.
- Lemon Juice: Adds a refreshing tang, packed with vitamin C.
- Parsley: Offers a fresh taste, rich in vitamins K and A.
- Cilantro: Delivers bold flavor, full of antioxidants and nutrients.
- Sumac: Optional spice, provides a tangy, lemony zest.
Ingredient Quantities
- 2 large red onions
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon sumac (optional)
How to Make this
1. Remove the peel from the red onions and slice them thinly into rings or half rings. Use whichever shape you prefer; it really doesn’t matter because you’re going to cook these until they’re meltingly tender. They might almost be too tender if you’re not used to overly cooked onions.
2. Put the sliced onions in a large bowl and gently separate the rings with your fingers.
3. Add 1 tablespoon of olive oil to the onions, and toss lightly to coat them evenly.
4. Distribute 1 tablespoon of lemon juice evenly over the onions.
5. Sprinkle the onions with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and mix gently.
6. Include 1 tablespoon of finely chopped fresh parsley and 1 tablespoon of finely chopped fresh cilantro in the bowl.
7. If you are using it, then you should sprinkle 1 teaspoon of sumac over the salad to have an extra tangy flavor.
8. Combine all of the ingredients together gently until the herbs are evenly distributed and the onions are well-coated.
9. For about 10 minutes, let the salad stay so that the flavors can meld.
10. Present the onion salad in a manner that it can serve as a side dish or a topping for some of my favorite meals. Make it refreshing. That’s the only directive.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Large bowl
5. Salad tongs or mixing spoons
FAQ
- Can I use a different type of onion?Indeed, although red onions are preferred for their sweetness and hue, feel free to use white or yellow onions in their place if necessary.
- Is the sumac essential?No, the sumac is not necessary. It contributes a nice, tangy flavor, but the salad is still fantastic in its absence.
- How can I make the salad less pungent?Soak the sliced onions in cold water for about 10 minutes to soften their sharpness before preparing the salad.
- Can I prepare this salad in advance?You can make it a few hours ahead of time, yes. Just add the parsley and cilantro right before serving to keep them fresh.
- What can I serve with onion salad?Salad with onion goes well with grilled meats, as well as with sandwiches, and it can also be a good complement to tacos or wraps.
- Is there a vegan version available?The recipe is vegan since it contains only plant-based ingredients.
- How long will the salad keep in the fridge?An airtight container in the refrigerator is a safe storage place for the salad for up to 2 days.
Onion Salad Recipe Substitutions and Variations
Substitutes for red onions: use white onions or shallots for a milder flavor.
Olive oil: Use avocado oil or sunflower oil as substitutes.
Lemon juice: Sub for lime juice or apple cider vinegar for same acidity.
White pepper or crushed red pepper can replace black pepper, but be prepared for unexpected flavors. White pepper has a different taste altogether and is used mainly in Asian cooking. The heat from crushed red pepper goes well with Italian dishes.
Fresh parsley: Swap in fresh basil or mint for a different herbal note.
Pro Tips
1. Mellow the Onion Flavor: To reduce the sharpness of raw onions, soak the sliced onions in cold water for about 10-15 minutes before mixing them with other ingredients. This step isn’t essential if you prefer a more pungent flavor but can mellow the taste for wider appeal.
2. Enhance Flavor with Toasting: Lightly toast the chopped parsley and cilantro in a dry skillet for a minute or two to release their aromatic oils. This can add depth of flavor to the salad.
3. Add Crunch: For a contrasting texture, include a small handful of toasted nuts such as pine nuts or slivered almonds. Sprinkle them over the salad just before serving to maintain their crunch.
4. Amplify the Citrus: Add some grated lemon zest to the salad to enhance the citrusy flavor without altering the liquid balance. This will give the dish a bright, zesty kick.
5. Chill Before Serving: To make the salad more refreshing, chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld further and gives a crisp, cool sensation perfect for a side dish.
Onion Salad Recipe
My favorite Onion Salad Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Large bowl
5. Salad tongs or mixing spoons
Ingredients:
- 2 large red onions
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon sumac (optional)
Instructions:
1. Remove the peel from the red onions and slice them thinly into rings or half rings. Use whichever shape you prefer; it really doesn’t matter because you’re going to cook these until they’re meltingly tender. They might almost be too tender if you’re not used to overly cooked onions.
2. Put the sliced onions in a large bowl and gently separate the rings with your fingers.
3. Add 1 tablespoon of olive oil to the onions, and toss lightly to coat them evenly.
4. Distribute 1 tablespoon of lemon juice evenly over the onions.
5. Sprinkle the onions with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and mix gently.
6. Include 1 tablespoon of finely chopped fresh parsley and 1 tablespoon of finely chopped fresh cilantro in the bowl.
7. If you are using it, then you should sprinkle 1 teaspoon of sumac over the salad to have an extra tangy flavor.
8. Combine all of the ingredients together gently until the herbs are evenly distributed and the onions are well-coated.
9. For about 10 minutes, let the salad stay so that the flavors can meld.
10. Present the onion salad in a manner that it can serve as a side dish or a topping for some of my favorite meals. Make it refreshing. That’s the only directive.
