Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Keith Schroeder
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
15 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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

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

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

  • Toss until well dressed.

  • Variation:

  • 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

Nutrition Facts

177 calories; fat 9.4g; saturated fat 2.4g; mono fat 5.4g; poly fat 0.8g; protein 6g; carbohydrates 18g; fiber 4g; cholesterol 8mg; iron 1mg; sodium 243mg; calcium 103mg.
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