Grilled Vidalia Onion Salad Recipe

Name: Grilled Vidalia Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 8 Vidalia onion bulbs (about 1 pound); 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 tablespoon whole-grain Dijon mustard; 1 tablespoon red wine vinegar; 2 teaspoons chopped flat-leaf parsley; 2 teaspoons chopped fresh tarragon; 12 heirloom cherry tomatoes, halved; 2 hard-cooked eggs, sliced; 2 tablespoons minced fresh chives

Servings: persons

3 tablespoons extra-virgin olive oil, divided
8 Vidalia onion bulbs (about 1 pound)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon whole-grain Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons chopped flat-leaf parsley
2 teaspoons chopped fresh tarragon
12 heirloom cherry tomatoes, halved
2 hard-cooked eggs, sliced
2 tablespoons minced fresh chives

1
Preheat charcoal or gas grill to medium heat.
2
Rub 1 tablespoon olive oil evenly over onions. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill 6 minutes or until well marked and greens are tender, turning occasionally. Cool completely.
3
Combine Dijon mustard and vinegar in a small bowl, stirring with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring with a whisk. Stir in parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
4
Arrange 2 onions on each of 4 plates, and top evenly with tomatoes. Drizzle 1 tablespoon vinaigrette over each salad; top evenly with sliced eggs and minced chives.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 8 Vidalia onion bulbs (about 1 pound), 1/2 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Grilled Vidalia Onion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vidalia Onion Salad

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