These easy pickled red onions are simple to make (no stove needed) and add a sweet, tangy, and sophisticated flavor to salad and bowls.
It’s pretty easy for me to get stuck in a salad rut. I love my basic go-to salad which usually consists of romaine, tomatoes, carrots, peppers and feta, but when I start deep sighing at the thought of a salad, I know it’s time to switch it up. So I’ve done just that lately with some delicious results that I just had to share.
The first addition- radishes, which really aren’t ever on my buy list which is a shame because I like their slightly spicy flavor and beautiful color.
I also love this simple champagne vinaigrette dressing. Making your own dressings really doesn’t take that long and the flavor is so much fresher!
Another in season salad star I can’t get enough of? Arugula! It’s spicy and slightly bitter and though the baby leaf version is less so, it still makes for a nice contrast against sweet berries, but it’s also delicious when dressed simply, like in this recipe.
But the real winner of a jazzed up salad (or bowl) is easy pickled onions- no stove needed. “Fancy” salad additions usually intimidate me, but these are so incredibly easy to make (no stove needed!) and add a lot of sophisticated flavor.
Simple Marinated Red Onions
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 cup 1x
Description
These sweet and tangy pickled red onions are easy to make (no stove needed) and add a delicious and sophisticated taste to salad and bowls.
Ingredients
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 1/2 tsp Kosher salt
- 1 Tbsp sugar
- 1/2 c water
Instructions
- Add apple cider vinegar, salt and sugar to a jar and shake vigorously. Add sliced red onion and shake well to coat.
- Add water and give it one strong last shake.
- Leave at room temperature for an hour, shaking occasionally. Drain and use what you’d like or keep in the fridge for a up to 2 weeks.
Mix these easy pickled red onions up in the morning for a flavorful dinner addition to a salad or bowl- like these copycat CAVA bowls! They’ll last up to two weeks in the fridge, but at my house, they rarely make it through a meal with any leftover. Enjoy!
Natalie says
Great idea! I love pickled onions but never thought about making them.
Erin @ Her Heartland Soul says
Mmm arugula! I just had an arugula salad last night. So good!
Brynn says
Fruit and nuts is one of my favorite combinations. I also love to put tuna, a hard boiled egg and olives on my standard green salad – it is super filling and gives a touch of a salty bite.
elaine says
I’m not really a fan of onions or radishes, but I LOOOOVE putting berries in my salad! Lettuce, cucumber, strawberries, blueberries, and feta = my perfect salad! I randomly bought a bottle of caesar dressing and have been loving that addition. A little goes a long way!
Brittany says
I just recently discovered radishes. I guess I always just pushed them to the side before but I now I love their zesty flavor!
Kelli H (Made in Sonoma) says
Oh my gosh, I buy radishes every week for my salads — love them. I love radish, avocado, and green onions. I really like the idea of arugula, a berry, Gorgonzola, and pickled red onion. That sounds delicious! Might have to make that for father’s day. Let’s see, I also love roasted beets in salads with figs and walnuts, but that’s more of a winter salad. In the summers I love fresh garden salads like you described. I’ve been trying to add in more fresh herbs from our garden to the lettuce, just to use up all our flat leaf parsley, basil, and cilantro.
Dani @ DaniCaliforniaCooks says
I definitely find myself in a salad rut! That shallot dressing looks lovely.
Elisa says
No salad is complete in my house without toasted pumpkin seeds, ground walnuts, a forkful of sauerkraut and a generous sprinkle of nutritional yeast!
Liz says
Perfect timing on the pickled onion recipe. My husband and I have been recreating the asparagus and hard boiled egg sandwich from The Pickled Peach and the only thing missing was the pickled onions. Tonight I will have them. Thanks!
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