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Grilled Onion Salad


Make sure the onions are cooked until soft for best flavor with the greens.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2007


  • 4 tablespoons olive oil, plus more for grates
  • 1 Vidalia onion, cut all the way through the root end into 8 wedges (see note, below)
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 12 ounces baby salad greens (such as red leaf, green leaf, or romaine mix)
  • 4 ounces soft goat cheese, crumbled


  1. Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.

  2. Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.

Cook's Notes

Keeping a bit of the root attached to the wedges prevents the onion layers from falling apart.

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