Sweet Vidalia Onion Salad with Tangy Lemon Dressing – skillet charred onions and chickpeas take a tumble into a bright dressing in this perfectly simple salad.
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Portland has been riding a weather roller coaster for a few weeks – several sunny days up in the warm 80 degrees temps, then some rainy cool days, then back up to 80s.
Today we are predicted to see 82°F.
Nice.
Spring is definitely my favorite time of year, I am loving the longer days where we have daylight until nearly 9pm. The recent warm temperatures have me craving lighter foods already – salads as meals, salads with breakfast, salads all the time.
This is one of those unique salads without greens salads, and it is so very good. I have already made this twice, adding quinoa the second time. I may even add those salad greens next time.
Even with no greens – aside from the fresh oregano, which is lovely – this simple salad is fantastic! The charred Vidalia onions are so sweet, with both soft and crisp textures, and the bright tangy dressing is a perfect finish. This is easily an entree salad, with the chickpeas. It also makes a perfect wrap filling – I did add some spinach, and a melted slice of provolone – Mmm.
Sweet Vidalia Onion Salad
inspired by May Issue Cooking Light – Skillet Charred Vidalia Onion Salad
YIELD: serves four (about 3 cups total)
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
2 large Vidalia onions, peeled
1/2 teaspoon sea salt
1/2 tablespoon olive oil
1 (15 ounce) can chickpeas, drained and rinsed
several sprigs fresh oregano
INSTRUCTIONS:
Cut peeled onions into half inch slabs, do not separate into individual rings. Season onion slabs with sea salt.
Heat a large skillet over medium heat, add 1/2 tablespoon olive oil and wipe to just coat entire surface of skillet.
Add onion slabs to heated skillet, pressing so entire onion slab has contact with pan. Cook onions, without turning, four to five minutes, or until charred. Transfer to large serving bowl.
Return skillet to heat, adding rinsed chickpeas. Cook chickpeas several minutes, until lightly charred. Remove cooked chickpeas from heat, add to onions. Separate onion slabs into rings, leaving some small pieces intact. Toss with chickpeas, add fresh oregano leaves and Tangy Lemon Cream Dressing:
Tangy Lemon Dressing
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
2 tablespoons Vegan Goat Cheese
2 cloves garlic, peeled and minced
juice of 1 lemon
2 tablespoons olive oil
1/2 tablespoon maple syrup
1 teaspoon sea salt
INSTRUCTIONS:
In small mixing bowl, cream together goat cheese, garlic and lemon juice. Add olive oil, maple syrup, and sea salt, whisking to a smooth consistency. Pour over warm salad.
This is a salad I cannot wait to bring to summer parties, potlucks and pool parties! Who is inviting me over?
spabettie is working with original recipe for Skilled Charred Vidalia Onion Salad as a member of Cooking Light Bloggers’ Connection.
Kare @ Kitchen Treaty says
April 28, 2015 at 6:49 pmThis looks SO GOOD! Such a creative (and versatile) idea for a salad. Must make soon.
Erin @ Platings and Pairings says
April 28, 2015 at 8:18 amThis looks SUPER yummy – I’m a huge chickpea fan! May need to give Walla Walla’s a try here in the NW!
Kristina Sloggett says
April 28, 2015 at 8:21 amI am a huge chickpea fan too, Erin! you are going to LOVE this, and yes, the Walla Wallas would be perfect for this! Mmm…
Abigail says
April 28, 2015 at 8:07 amSkillet-charred onions – that sounds so delicious to me! I can see myself snacking on this and love the lemon-maple syrup flavor on the dressing! Pinned, too.
Kristina Sloggett says
April 28, 2015 at 8:21 amI was snacking on this all week last week – I also made it into a wrap, so good!
Susan@LunaCafe says
April 28, 2015 at 6:53 amBeautiful photos, love the composition. You’ve hit on an important theme here–salad without greens. It really widens the possibilities. And of course, who doesn’t love grilled onions? 🙂
Kristina Sloggett says
April 28, 2015 at 8:22 amthank you Susan! and yes – salad without the greens, endless options! I *do* want to add some to this, perhaps just a bit of arugula? sounds SO good!
Barbara says
April 28, 2015 at 6:48 amWhat a simple salad. Thank you!
Kristina Sloggett says
April 28, 2015 at 8:23 amit really is simple, yet the flavors are so complex! cheers Barbara!
Rachael @ La Fuji Mama says
April 28, 2015 at 6:37 amThis looks amazing. I always love seeing what you come up with!!
Kristina Sloggett says
April 28, 2015 at 8:23 amaw, THANK YOU Rachel! 🙂
Kristen @ A Mind Full Mom says
April 28, 2015 at 5:04 amThose onions are about the most beautiful thing I have ever seen! What a presentation!
Kristina Sloggett says
April 28, 2015 at 8:24 amthank you Kristin! this salad definitely feeds the camera first 😉
Christie says
April 28, 2015 at 4:43 amLiving in Georgia, I am always excited for vidalias. Onions are so under-rated as a veggie all on their own. My family is going to love this salad.
Kristina Sloggett says
April 28, 2015 at 8:24 amonions really are underrated, understood? ha! hope you all enjoy, Christie!
Michelle@healthiersteps says
April 27, 2015 at 10:40 pmI just love Vidalia onions, perfect with chickpeas!
Kristina Sloggett says
April 28, 2015 at 8:25 amyes I agree, Michelle – such a simple combination and so good!
Kim - Liv Life says
April 27, 2015 at 8:57 pmSo simple, and so perfect!! My dad literally just dropped off a bag of nearly 30 lemons, and I’m thinking this could possibly be much lunch tomorrow. Might go well with margaritas, yes?? Wish we were closer so we could share one!
Kristina Sloggett says
April 28, 2015 at 8:26 amoooh, LUCKY. I use fresh lemons every day, I’d love to have a source 😉 and YES, wish we could share a margarita! cheers, enjoy lunch! xo
Arman @ thebigmansworld says
April 27, 2015 at 8:25 pmohhhh yes! I saw this on Instagram and licked my lips- I LOVE sweet onions!
Kristina Sloggett says
April 28, 2015 at 8:26 amsweet onions ARE the best onions.
Shirley @ gfe & All Gluten-Free Desserts says
April 27, 2015 at 8:15 pmOh my goodness! This one has my name all over it! Can’t wait to give it a try. 🙂
Sharing … xo,
Shirley
Kristina Sloggett says
April 28, 2015 at 8:26 amthank you for sharing, Shirley! xxo!
Kathy Hester says
April 27, 2015 at 7:08 pmThis looks so good and Vidalia onion are my favorites!
Kristina Sloggett says
April 28, 2015 at 8:27 amI know, I am loving this recipe Kathy! it really will be a summer favorite.
Eileen says
April 27, 2015 at 3:59 pmYEs! I can’t wait to break out the grill and make some of these onions. So beautiful. And I love the idea of using fresh oregano — I wonder why that isn’t more common, because it’s so good!
Kristina Sloggett says
April 28, 2015 at 8:28 amI agree, Eileen! I love fresh herbs, we are *almost* at the time of year where I can just walk outside and grab freshness from my garden…
Laura @ Sprint 2 the Table says
April 27, 2015 at 10:35 amI love good char on onions. Vidalia onions re a huge thing in GA – this remind me of home!
Kristina Sloggett says
April 28, 2015 at 8:29 amyou would love this salad, then! I found myself thinking about it one night when I was falling asleep – so I wrapped some up in a tortilla for breakfast, ha!