Sliced red onions, marinated in red wine vinegar, olive oil and oregano make a fantastic side dish for salads and grilled meats. They're tangy, with a bit of crunch and a lovely silky coating.
Add the sliced onions to a small bowl. Sprinkle over the salt and pour over the red wine vinegar. Stir together and put to one side for 15 minutes, giving it a stir a couple of times.
1 red onion, ¼ tsp salt, 2 tbsp red wine vinegar
Add the olive oil and dried oregano and stir together.
6 tbsp olive oil, 1 tsp dried oregano
Serve immediately or transfer to a clean air tight container to serve later (see storage information in notes section below).
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Notes
Further enhance the flavourYou can marinate these onions for longer to develop flavours further. If marinading for longer, add the oil and oregano at the same time as the vinegar.Place the mixture in a sealed container, such as a mason jar, and marinate for at least one hour. They can be stored at room temperature, away from direct sunlight for 2-3 days. The flavour will continue to develop over this time.Refrigerate?If keeping for longer than a couple of days, store in the refrigerator instead (in a sealed container). They should keep for about 2 weeks.The oil will solidify in the fridge, so you'll need to remove from the fridge about 60-90 minutes before serving, to allow the oil to turn back to liquid.Leftover oilDon't throw away the oil from the marinated onions! It makes a tasty salad dressing as it is. If you want to add more flavour, add a pinch of salt and pepper and an extra splash of vinegar. You could also add in extras such as honey, dijon mustard, chilli flakes if you like.Nutritional information is approx, per serving (this recipe makes 8 servings).