The simplest salad for baked meat or kebabs is onion salad with vinegar and herbs. The dish can be supplemented with pomegranate or currant berries, dill, celery and other herbs to taste.
Cooking description:
Take your time to serve freshly made onion salad to the table, let it brew for at least 1 hour in the cold so that the vinegar neutralizes the bitterness of the vegetable, makes the onion slices softer and juicy. If desired, the salad can be prepared in advance and stored in the refrigerator by tightly covering the container with a lid or wrapping it with cling film.
Purpose: For lunch / For dinner / Inexpensive / Quickly / Summer
Main ingredient: Vegetables / Onions / Onions
Dish: Salads
Diet: Lenten meals / Vegetarian food
Ingredients:
- Onion - 1 Piece (large)
- Parsley - 0.5 Bunch
- Salt - 4 Pinches
- Ground black pepper - 2 Pinches
- Vinegar 6% - 1.5 Teaspoons (depending on the amount of onion)
- Vegetable oil - 1 tbsp. the spoon
- Red currant - 10 Pieces (for decoration)
Servings: 1-2
How to cook "Onion salad with vinegar"
Prepare the indicated ingredients. Peel the onions, rinse and cut into thin half rings, placing the slices in a bowl or salad bowl. If you do not like onion bitterness, then at this stage scald the slices with boiling water and drain the liquid. Rinse fresh dill or parsley, chop and add to a container. Add salt and black pepper. Pour in vinegar and vegetable oil - best of all, cold-pressed olive. Mix the entire contents of the container thoroughly. If desired, the salad can be cooled in the refrigerator for about 1 hour, covered with cling film so that the rest of the products are not saturated with the onion aroma. Then place the onion salad on a plate and garnish with red currants or pomegranate seeds.
