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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Separate onion slabs into rings. Add oregano and dressing.

Step 8

Toss until well dressed.

Step 9


Step 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

Ratings & Reviews

June 24, 2015
In the article accompanying the recipe, Keith explains "You char only one side of the onion to get all the glory and crunch of raw onion, with a penetrating, almost fire-cooked flavor."  So you are spot-on correct about the crispness!


April 14, 2015
I added the ground lamb & turkey and the spinach leaves like it mentioned in the recipe and this will definitely be made again. I didn't salt the onions, there was plenty of sodium in the feta and enough tang from the lemon.


April 17, 2015
We used goat cheese instead of feta (allergy) and it was delish. Didn't use the whole pepper but will next time and FRESH oregano not dried.

Surprisingly good

May 22, 2015
I was surprised at how much i enjoyed this; i'm a big meat eater, so this was a different main dish for me. Very good.

Absolutely yummy!

June 02, 2015
Oh my goodness...this was amazing! Puzzled why onions only seared on just one side, but the crispness of them was fantastic! This is definitely going to be on our favs list!