Best Summer Salad With Baked Red Onions Insalata Di Cipolle Al Forno Recipes

Easy Tomato, Red Onion, and Kalamata Olive Summer Salad image

Provided by Feast Your Eyes

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 medium red onion, thinly sliced and separated into rings
1/2 cup red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 teaspoons honey
2 garlic cloves, minced
2 1/2 ounces capers, drained
2 teaspoons chives, snipped
coarse salt (Kosher or Sea salt)
fresh ground black pepper
1 cup extra virgin olive oil
6 -8 vine-ripened tomatoes, cored and cut into 1/2-inch-thick slices
1 cup kalamata olive, pitted
5 ounces cheese (crumbled blue cheese OR curls of Romano cheese made with a vegetable peeler)
1/3 cup mixed fresh herbs, minced (basil, flat-leaf parsley, tarragon, and mint)
crushed red pepper flakes (to taste) (optional)

Steps:

In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
Let salad stand for a minimum of 15 - 20 minutes before serving.
COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
Buon appetito!

Nutrition Facts : Calories 698.5, Fat 66.8, SaturatedFat 13.5, Cholesterol 22.7, Sodium 1176.3, Carbohydrate 20.5, Fiber 4.5, Sugar 9.3, Protein 9.7

Summer Salad with Baked Red Onions (Insalata di Cipolle al Forno) image

Provided by Giuliano Hazan

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 9

2 medium red onions, unpeeled
4 large eggs
8 ounces vine-ripened tomatoes
6 anchovy fillets
1 tablespoon capers
4 teaspoons red wine vinegar
Small pinch of salt
5 tablespoons extra-virgin olive oil
8 ounces premium canned tuna packed in olive oil (optional)

Steps:

1. Preheat the oven to 400 °.
2. Put the unpeeled onions on a baking sheet and bake until the onions feel tender when pinched, about 1 hour. Remove from the oven and allow to cool.
3. Put the eggs and enough water to cover in a pot and place it over high heat. When the water begins to boil, reduce the heat to a simmer and cook the eggs for 10 minutes or less, depending on how dry you like the yolk. Place the pot under cold running water to cool the eggs and stop the cooking.
4. Peel the onions and cut into 1-inch chunks. Place them in a salad bowl.
5. Cut the tomatoes into wedges and add them to the onions
6. Put the anchovies, capers, vinegar, and salt in a food processor and pulse until almost creamy. Add the olive oil and run the processor just long enough to blend it into the dressing.
7. Peel the hard-boiled eggs, cut them into wedges, and add to the salad bowl.
8. Pour the dressing over the salad and toss gently. If adding the tuna, drain it and toss with the salad. Serve at room temperature.