ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb and Onion Salad

Photo: Thomas J. Story

Total time 30 mins
Yield

Serves 6 (makes 6 cups)

The bright, robust flavors in this all-herb salad are so refreshing with a rich steak or salmon, you may never go back to lettuce. The recipe comes from Matthew Dillon of Bar Sajor restaurant in Seattle.

Ingredients

  • 1 cup white onion shaved into very thin rings (use a mandoline)
  • 1 teaspoon fine sea salt
  • 2 tablespoons apple cider vinegar
  • 1 qt. packed mixed fresh mint leaves and tender cilantro, dill, and flat-leaf parsley sprigs
  • 1/2 teaspoon sumac*
  • 2 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 65
  • caloriesfromfat 65 %
  • protein 1.1 g
  • fat 4.9 g
  • satfat 0.7 g
  • carbohydrate 5.4 g
  • fiber 1.6 g
  • sodium 266 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put onion in a large bowl and gently toss with salt and vinegar. Let stand about 15 minutes for the texture to soften.

  2. Add herbs and sumac to onion and toss gently. Drizzle with oil and toss again until evenly coated.

  3. *Find sumac, a ground dried berry, in the spice aisle and at worldspice.com.