Skillet-Charred Vidalia Onion Salad

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Skillet-Charred Vidalia Onion SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Make sure to have your stove's hood vent cranking--the onion will give off smoke as it chars. A hit of floral fresh oregano provides the perfect top note for the salad's Mediterranean flavors.

Serves 4 (serving size: about 3/4 cup)


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1 ounce feta cheese, crumbled (about 1/4 cup)
3 garlic cloves
2 tablespoons fresh lemon juice
1 red Fresno chile, seeded and coarsely chopped
2 tablespoons extra-virgin olive oil
Cooking spray
3 small Vidalia onions, peeled and cut into 1/2-inch slabs
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
2 teaspoons finely chopped fresh oregano


Hands-on: 10 Minutes
Total: 15 Minutes

1. To make the dressing, combine feta, garlic, lemon juice, and chile in a mini food processor. Process until smooth. If necessary, add a tablespoon hot water to thin.

2. Add oil to the processor; process for about 30 seconds or until the dressing is silky smooth. Set aside.

3. Heat a large cast-iron skillet over medium-high heat; coat pan with cooking spray.

4. Place onion in skillet in 1 even layer. Press each slab to ensure full contact with pan. Season onions evenly with salt.

5. Cook, without turning, 4 minutes or until onion slabs are moderately charred. Transfer onion to a large bowl.

6. Leaving the pan on the heat, add chickpeas; cook 3 minutes or until lightly charred. Add to onion.

7. Separate onion slabs into rings. Add oregano and dressing.

8. Toss until well dressed.


Lamb and Turkey Vidalia Salad: Sauté 4 ounces ground lamb and 4 ounces ground turkey 5 minutes or until done. Drain well. Toss with 4 cups baby spinach, 2 additional tablespoons lemon juice, another teaspoon oregano, and an additional 1/4 teaspoon kosher salt. Fold mixture into onion salad. Serves 4 (serving size: about 1 cup) CALORIES 281; FAT 14.9g (sat 4.4g); SODIUM 437mg

Created date

March 2015

Nutritional Information

Calories 177
Fat 9.4 g
Satfat 2.4 g
Monofat 5.4 g
Polyfat 0.8 g
Protein 6 g
Carbohydrate 18 g
Fiber 4 g
Cholesterol 8 mg
Iron 1 mg
Sodium 243 mg
Calcium 103 mg