Ingredients with Measurements:
- 1 large red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Whisk
- Mason jar or other airtight container
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced red onion and halved Kalamata olives.
2. In a separate bowl, whisk together the red wine vinegar, olive oil, honey, salt, black pepper, and red pepper flakes until well combined.
3. Pour the dressing over the onion and olive mixture and toss to coat.
4. Add the chopped fresh parsley and toss again.
5. Transfer the salad to a mason jar or other airtight container and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld.
6. Serve chilled as a side dish or topping for sandwiches or burgers.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
- Total time: 1 hour 10 minutes (including chilling time)
Temperature:
- Refrigerate the salad at least 1 hour, or up to overnight.
Serving size:
- This recipe makes about 4 servings.
Nutritional information:
- Calories: 160
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Red onion can be substituted with white onion or shallots.
- Kalamata olives can be substituted with green olives or a mix of both.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add sliced cucumber or cherry tomatoes for extra crunch and freshness.
- Top with crumbled feta cheese for a salty kick.
- Use the pickled onion and olive mixture as a topping for grilled chicken or fish.
Tips and tricks:
- Use a mandoline or sharp knife to thinly slice the onion for best results.
- Make sure to use a high-quality olive oil for the dressing.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store the pickled onion and olive salad in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the pickled onion and olive salad in a clear glass bowl to show off the vibrant colors.
Garnishes:
- Garnish with additional chopped fresh parsley or a sprinkle of paprika.
Pairings:
- This salad pairs well with grilled meats or as a side dish for Mediterranean-inspired meals.
Suggested side dishes:
- Serve with pita bread or a side of hummus for a complete meal.
Troubleshooting advice:
- If the dressing is too tart, add a bit more honey to balance out the flavors.
Food safety advice:
- Make sure to use a clean and sanitized container for storing the salad to prevent contamination.
Food history:
- Pickled onions have been a popular condiment in British cuisine for centuries.
Flavor profiles:
- This salad is tangy, salty, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve as a side dish or topping for sandwiches, burgers, or grilled meats.
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