Red onion salad. Quick and easy to make traditional Romanian.
Red onion, and indeed red onion salad is well-loved in Romania, especially in Transylvania.
From the beautiful mountains of Fagaras county, to the Gorges of Turda where they have a longer banana type of red onion.
And when we’re talking baked beans, there’s almost always a red onion salad about.Unless there’s beetroot salad. Or both.
Either way, a simple and tasty way to enjoy red onion in raw form.
The key here is to let the onion sit for a little bit after salting. There will be a better flavour, more developed, mellower and some of the heat and rawness will be gone.
- 400g red onion
- 2 spoons vegetable or sunflower oil
- 1 spoon white wine or apple vinegar
- salt & white pepper (optional)
- fresh parsley or dill (optional)
- Slice or cut the red onions into rings or wedges, but don’t chop it finely, it needs bite and therefore has to be on the bigger side.
- Sprinkle with salt to taste. Best to use rock salt, it has been used for thousands of years, therefore I prefer it for this salad.
- Mix gently and leave it alone for the salt to dissolve and get some of the onion juices out. 10 minutes will do.
- All the oil and the vinegar. I use a proportion of two parts oil to one part vinegar, adjust this to your liking.
- White pepper (milder) can be added to taste, or black pepper, and should you like a touch of ground cumin. All optional.
- The fresh parsley is purely for decoration, although, it can be eaten for sure.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.