Description
This Brazilian Onion Salad (Salada de Cebola) is a vibrant, tangy, and refreshing side dish featuring thinly sliced onions blanched briefly to soften their bite, then tossed with olive oil, red wine vinegar, lime juice, fresh herbs, and a touch of sweetness. Ideal for complementing grilled meats or as a zesty accompaniment to any meal, this salad balances pungency with brightness and subtle heat from optional chili peppers.
Ingredients
Salad Ingredients
- 1 1/2 pounds white onion, peeled and thinly sliced (about 5 cups sliced; roughly one very large onion)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1/2 tablespoon minced fresh oregano
- 1 minced fresh red chili pepper (such as Calabrian chili pepper or finger chili pepper; optional)
Instructions
- Prepare the Onions: Peel the onions and cut each onion in half. Thinly slice the onion halves into slices about 5mm thick. Gently separate the slices so they don’t clump together.
- Blanch the Onions: Bring a large pot of water to a rapid boil. Prepare an ice bath by filling a large bowl with ice and cold water. Add the sliced onions to the boiling water and cook them for 2 1/2 to 3 minutes. Quickly drain the onions and immediately transfer them to the ice bath to stop the cooking and preserve their crunch. Let them sit in the ice bath for 3 minutes, then drain thoroughly.
- Toss the Salad: In a large bowl, combine the blanched onions with the extra-virgin olive oil, sugar, red wine vinegar, fresh lime juice, salt, minced fresh parsley, chives, oregano, and minced chili pepper if using. Toss well to ensure all ingredients are evenly coated with the dressing.
- Chill and Serve: For the best flavor, refrigerate the salad for about 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature as a zesty side dish.
Notes
- Blanching the onions reduces their sharpness while keeping a pleasant crunch.
- The optional chili pepper adds mild heat but can be omitted for a milder salad.
- Chilling the salad enhances flavor blending but it can be served immediately if needed.
- Use fresh herbs for best flavor — dried herbs won’t give the same bright taste.
- This salad pairs beautifully with grilled meats, barbecues, or as a fresh topping on sandwiches and burgers.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Brazilian
