Easy Marinated Red Onion Salad with Parsley
This easy marinated red onion salad is fresh, crisp and full of bright flavour. Thinly sliced red onions are tossed with fresh parsley and a simple lemon and olive oil dressing, then left to sit just long enough for the onions to soften slightly while keeping their crunch. It's an easy red onion side dish for grilled meats, chicken, burgers, sandwiches or Mediterranean-inspired dinners.
Equipment
- Cutting board
- Sharp chef’s knife
- Large mixing bowl
- Small bowl
- Whisk or fork
- Measuring spoons
- Citrus juicer, optional
- Salad tongs or large spoon
Ingredients
- 2 red onions large
- 1/2 cup flat-leaf parsley chopped and fresh
- 3 tablespoons olive oil extra virgin
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated sugar optional
Instructions
Slice the red onions.
- Peel the red onions and slice them crosswise into thin rings, about 1/8-inch thick. Separate the slices gently into individual rings. Keeping some rings whole and allowing others to break into smaller pieces gives the salad the natural rustic look.
Make the lemon dressing.
- In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, salt, black pepper and dried oregano. Add the sugar if you prefer a slightly softer, less sharp onion flavour.
Toss the onion salad.
- Place the sliced red onions in a large bowl. Add the chopped parsley and pour the lemon dressing over the top.
Mix gently.
- Toss everything together until the red onion rings are evenly coated with the dressing and parsley. Don't overmix—you want plenty of those pretty onion rings to stay intact.
Let the onions marinate.
- Allow the red onion and parsley salad to sit for about 15–20 minutes before serving. The onions will soften slightly and pick up the lemony dressing while still staying crisp.
Taste and serve.
- Toss once more, then taste and add another pinch of salt, pepper or squeeze of lemon if needed. Serve at room temperature or lightly chilled.
For the best marinated red onion salad, slice the onions very thin and let them sit in the lemon and vinegar dressing for at least 15 minutes before serving. This short marinating time softens the sharp raw onion flavour while keeping the red onion salad crisp, fresh and full of tangy flavour.
Notes
- Slice the red onions thinly for the best marinated red onion salad texture. Thin slices soften slightly in the dressing while still keeping a nice crisp bite.
- Let the onions marinate for 15 to 20 minutes before serving. This helps mellow the sharp raw onion flavour and gives the red onion and parsley salad a fresher, more balanced taste.
- Use fresh lemon juice whenever possible. It gives this easy red onion salad a brighter flavour than bottled lemon juice.
- Fresh flat-leaf parsley works best for colour and flavour. Chop it fairly roughly so you still see those fresh green pieces throughout the salad.
- Do not overdress the salad. The onions should look lightly coated and glossy, not soaked. They will release a little moisture as they sit.
- Adjust the acidity to taste. If you like a sharper Mediterranean red onion salad, add a little more red wine vinegar or lemon juice.
- Add the optional sugar only if needed. Some red onions are stronger than others, and a small pinch of sugar can soften the bite without making the salad sweet.
- Serve slightly chilled or at room temperature. This easy marinated onion side dish pairs especially well with grilled chicken, steak, pork, kebabs, burgers and roasted meats.
- Make it close to serving time for the best crunch. The salad can be prepared ahead, but the onions will become softer the longer they sit in the dressing.
- Give it one final toss before serving. The olive oil and lemon dressing can settle at the bottom, so a quick toss brings all that fresh flavour back through the salad.
Nutrition
Serving: 1servingCalories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 198mgPotassium: 82mgFiber: 1gSugar: 2gVitamin A: 422IUVitamin C: 9mgCalcium: 16mgIron: 0.4mg
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