This gold medal Brazilian Onion Salad is fantastic to serve alongside chicken or beef, to spoon onto rice or to serve as a condiment on just about anything. This post is brought to you by the Vidalia Onion Committee.
It’s Vidalia onion season up in Georgia and so my sister site, TheCookful, is doing a whole series on Vidalia onions. It’s full of recipes, tips and how to’s for making the most out of this sweet delicious onion in the short time that it’s available to us every summer.
What’s In Brazilian Onion Salad?
I thought it would be fun to do a Brazilian recipe, so I asked my Brazilian friend Deby (you might remember her from my Brazilian Palmitos Salad recipe) about recipes that use onion. She told me about their onion salad.
It’s really just thinly sliced onions, red wine vinegar, olive oil, salt, and pepper. You can toss in some tomato too, if you like. With those super simple ingredients, it’s really amazing how good this is.
Do I Need To Toss With Sugar?
Normally when Brazilians make their onion salad they toss the sliced onion with sugar and put it in the fridge for a couple of hours to sweeten up. But since I used Vidalia onions, which are naturally so sweet, that step could be skipped entirely.
It’s a sweet-hot-sour mixture that is delicious served alongside chicken or beef or spooned onto rice. It’s such a fantastic condiment to use on just about anything.
OK, the recipe is down below. And don’t forget to check out all the other Vidalia recipes over on The Cookful.Print
This gold medal Brazilian Onion Salad is fantastic to serve alongside chicken or beef, to spoon onto rice or to serve as a condiment on just about anything.
- 1 Vidalia onion, sliced very thinly
- ¼ cup chopped green onions
- 10 cherry tomatoes, quartered
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- ½ tsp. salt
- ⅛ tsp. black pepper
- Combine all ingredients in a medium bowl.
- Serve immediately or for better flavor, let marinade in the fridge for 1 hour.