Grilled Vidalia Onion Salad

Photo: Johnny Autry; Styling: Cindy Barr

Juicy heirloom tomatoes and a tangy vinaigrette pair with the sugary-sweet Vidalia onion in this fast and easy Grilled Vidalia Onion Salad.

Yield: Serves 4 (serving size: 1 salad)
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 12.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.6g
  • Carbohydrate: 11.9g
  • Fiber: 1.8g
  • Cholesterol: 93mg
  • Iron: 1mg
  • Sodium: 378mg
  • Calcium: 47mg


  • 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


  1. 1. Preheat charcoal or gas grill to medium heat.
  2. 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. 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. 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.
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