I’ve come across recipes in Greece that have startled me for the sheer simplicity of their preparation and natural elegance once served. This old country dish from Rhodes is one such recipe. I can imagine the flavor of onions just dug out of the ground and cooked under embers in the fireplace, skins crinkled and charred, revealing an almost blushingly delicate flesh, translucent and tender. With a sprinkling of parsley and a drizzle of olive oil and vinegar, this salad will win you over. It’s also incredibly easy to make.
Ingredients
- 6 medium onions, unpeeled
- 4 to 6 tablespoons (60 to 90 ml) extra-virgin Greek olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried Greek oregano, or 2 tablespoons chopped fresh oregano leaves
- 3 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
How to Make It
- Preheat the oven to 350°F (170°C).
- Place the onions in a shallow baking pan and roast for 1 to 1½ hours, until soft and lightly charred. Remove from the oven and let cool. Peel the onions and break them apart or cut into wedges. Place in a serving bowl.
- Whisk together the olive oil (use more or less to your liking), vinegar, garlic, oregano, and parsley in a small bowl. Season to taste with salt and pepper and drizzle over the onions. Toss to combine and serve.