Italian Onion Salad with Rosemary

Few side dishes manage to be both humble and quietly elegant, but this onion salad pulls it off with ease. Softened onions, gently boiled and then dressed in olive oil, vinegar, and rosemary, turn into something far more interesting than their parts suggest. It’s light yet flavorful, and fits just as comfortably next to grilled meats as it does on a casual lunch table.

What Is Italian Onion Salad?

Italian onion salad is a traditional-style side dish where onions are lightly cooked to mellow their sharpness, then dressed while tender. Olive oil, vinegar, and herbs, which are often rosemary or bay, will add fragrance without overpowering the onions.

Pro Tips for the Best Onion Salad

• Use white or yellow onions for a mild, sweet flavor once cooked.
• Don’t overboil the onions, just seven minutes is enough to soften them without making them mushy.
• Let the onions cool slightly before slicing, so they hold their shape.
• Add the dressing while the onions are still a little warm to help them absorb more flavor.

Frequently Asked Questions

Why are the onions boiled first?

Boiling removes the harsh, raw edge that onions often have. It softens their texture and brings out their natural sweetness. This step makes the salad easier to digest and more balanced overall. It also allows the onions to better absorb the dressing afterward.

Can I make this onion salad ahead of time?

This salad actually improves after resting. Making it a few hours ahead allows the flavors to meld beautifully. Store it covered in the refrigerator until ready to serve.

What can I serve onion salad with?

This salad pairs well with grilled meats, roasted vegetables, or simple fish dishes. It’s also great as part of a mezze-style spread with bread and cheese. The clean acidity makes it a nice contrast to richer foods. Think of it as a flexible side that fits almost any meal.

How to Store Onion Salad

Transfer leftovers to an airtight container and refrigerate for up to 2 days. Before serving again, give the salad a gentle toss and adjust the seasoning if needed. Also, this dish doesn't belong in the freezer, and the texture will change once thawed, becoming watery and overly soft. Since the recipe is quick and uses minimal ingredients, it’s best enjoyed fresh or refrigerated for short-term storage.

How to Make Italian Onion Salad

Step 1

Step 1

Peel the onions and cut them in half, keeping the layers intact.

Peel the onions and cut them in half, keeping the layers intact.

Step 2

Step 2

Place the onions in a pot of water, add a sprig of rosemary, and bring to a boil.

Place the onions in a pot of water, add a sprig of rosemary, and bring to a boil.

Step 3

Step 3

Cook for about 7 minutes, then remove from the heat and let them cool.

Cook for about 7 minutes, then remove from the heat and let them cool.

Step 4

Step 4

In a small bowl, mix the extra virgin olive oil, white wine vinegar, and a little finely chopped rosemary.

In a small bowl, mix the extra virgin olive oil, white wine vinegar, and a little finely chopped rosemary.

Step 5

Step 5

Slice the cooled onions and arrange them on a serving dish.

Slice the cooled onions and arrange them on a serving dish.

Step 6

Step 6

Pour the dressing evenly over the onions, making sure everything is lightly coated and finish with a touch of fresh rosemary.

Pour the dressing evenly over the onions, making sure everything is lightly coated and finish with a touch of fresh rosemary.