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Grilled Vidalia Onion Salad

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 22 mins
Total time 22 mins
Yield Serves 4 (serving size: 1 salad)
Juicy heirloom tomatoes and a tangy vinaigrette pair with the sugary-sweet Vidalia onion in this fast and easy Grilled Vidalia Onion Salad.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 8 Vidalia onion bulbs (about 1 pound)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chopped flat-leaf parsley
  • 2 teaspoons chopped fresh tarragon
  • 12 heirloom cherry tomatoes, halved
  • 2 hard-cooked eggs, sliced
  • 2 tablespoons minced fresh chives

Nutrition Information

  • calories 177
  • fat 12.7 g
  • satfat 2.2 g
  • monofat 8.3 g
  • polyfat 1.6 g
  • protein 4.6 g
  • carbohydrate 11.9 g
  • fiber 1.8 g
  • cholesterol 93 mg
  • iron 1 mg
  • sodium 378 mg
  • calcium 47 mg

How to Make It

  1. Preheat charcoal or gas grill to medium heat.

  2. Rub 1 tablespoon olive oil evenly over onions. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill 6 minutes or until well marked and greens are tender, turning occasionally. Cool completely.

  3. Combine Dijon mustard and vinegar in a small bowl, stirring with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring with a whisk. Stir in parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

  4. Arrange 2 onions on each of 4 plates, and top evenly with tomatoes. Drizzle 1 tablespoon vinaigrette over each salad; top evenly with sliced eggs and minced chives.