Pickled Onion Salad
6 servings
60 minutes
Pickled onion salad is a simple yet exquisite dish that highlights the flavors of fresh vegetables and aromatic herbs. The pickled onion, softened by vinegar and a touch of sugar, gains a piquant tenderness that pairs perfectly with crunchy cucumber slices and fresh greens. Boiled eggs add nutrition to the salad, while olive oil brings all the ingredients together in a harmonious ensemble. This dish has roots in European cuisine, where the balance of sour, sweet, and fresh flavors is appreciated. An ideal side for meat and fish dishes, this salad also serves as a light snack or main course for those who enjoy refreshing vegetable salads. Its simplicity combines with depth of flavor, with each ingredient playing an important role in creating a vibrant and memorable gastronomic experience.
1
First, marinate the onion. Peel several large onions, slice them thinly into half-rings, and blanch them in boiling water.
- Onion: 3 heads
2
Then pour in cold boiled water, add vinegar, salt, and sugar to taste. Let it sit for 20−30 minutes.
- Vinegar: to taste
- Salt: to taste
- Sugar: to taste
3
Boil the eggs and chop them into large pieces (half an egg per serving).
- Chicken egg: 3 pieces
4
Slice the fresh cucumber into thin rings.
- Cucumbers: 1 piece
5
Add pickled onions and pour with olive oil.
- Onion: 3 heads
- Olive oil: to taste
6
Add pieces of fresh salad, chopped dill, and parsley.
- Green salad: 1 bunch
- Dill: 0.5 bunch
- Parsley: 0.5 bunch