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Skillet-Charred Vidalia Onion Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 15 mins

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

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.


  • 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

Nutrition 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

How to Make It

  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.

  9. Variation:

  10. 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 9g (sat 4g); SODIUM 437mg