Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Grilled Vidalia® Onion Salad

Ingredients

  • 4-6 Vidalia® Onions, peeled and sliced into 1/2-inch thick slices
  • 2 pints small tomatoes, sliced in half (Sun Gold preferred)
  • Kosher salt to taste
  • 1 tablespoon freshly cracked black pepper
  • 11/2 cups extra virgin olive oil, divided
  • 1/2 cup fig balsamic vinegar, divided
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon fresh basil chiffonade
  • 1 tablespoon chopped fresh mint
  • 1 pound arugula

Instructions

Preheat grill to med-high. Season the onions with salt and pepper. Salt and pepper the onions, drizzle a small amount of olive oil and a splash of balsamic vinegar onto onions; place onions on prepared grill.

Move onions around as they grill and caramelize; remove when tender and reserve.

To make vinaigrette, combine remaining olive oil and vinegar, salt, pepper and herbs in a bowl.

Place arugula, tomatoes, & grilled onions in a large bowl. Pour vinaigrette over salad and toss to coat.

Note: Ideally, prepare the salad while the onions are still warm. The flavors of the onions, arugula and tomatoes will marry best.

Contributed by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA

Michael Tuohy

Michael Tuohy
Chef/Owner
Woodfire Grill
Atlanta, GA

Since his arrival in 1986, Chef Tuohy has been a star of Atlanta's exciting dining scene. His ingredient - focused cuisine and simply-prepared dishes feature local, organic and seasonal produce, artisan meats from around the country, and impeccably fresh seafood - all prepared in a simplistic fashion on the wood grill, rotisserie or in the wood burning oven. The restaurant has been featured in national publications such as Food & Wine, Wine Spectator, Gourmet and Bon Appétit.