Roast onion salad

    55 min

    A salad for onion lovers! Onions are roasted in the oven with marjoram and thyme, then dressed with a balsamic vinaigrette. Serve on a bed of greens or as a side dish at your barbecue party.

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    Serves: 4 

    • 5 onions, sliced into half moons
    • 2 tablespoons olive oil
    • salt and ground pepper to taste
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried marjoram
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • 1 bunch fresh parsley, finely chopped
    • 3 tablespoons capers

    Prep:20min  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Place onion slices in a mixing bowl; toss with 2 tablespoons olive oil, salt, pepper, thyme and marjoram.
    3. Spread the onions on a baking tray and roast in preheated oven for 15-20 minutes.
    4. Whisk balsamic vinegar and 2 tablespoons olive oil together in a bowl; stir in chopped parsley.
    5. Remove the roasted onions from oven; set aside to cool.
    6. Transfer onions into a bowl; add capers and drizzle dressing on top. For best flavour, refrigerate the salad for 30 minutes and serve it cold.

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