A Salad For All Seasons

Nutrition

Ingredients

Directions

1. 1

   Heat oven to 350 deg f / 180 deg celsius

2. 2

   Whisk the olive oil , balsamic vinegar and sugar in a bowl

3. 3

   Peel the onions , then cut lengthwise into generous slivers

4. 4

   It does not matter if the wedges fall apart , just don't cut them too thin

5. 5

   Put in an ovenproof dish

6. 6

   Using a teaspoon , drip the oil-vinegar-sugar mixture over the sliced red onions , and sprinkle with the salt

7. 7

   Bake in the preheated oven for 45 minutes: the onions should be softened but not shrivelled , lightly roasted and still juicy

8. 8

   In the meantime , boil the eggs , not more than 10 minutes

9. 9

   When the onions and eggs are done , let cool to room temperature

10. 10

    Leave onions in their oven dish while they cool

11. 11

    To put together: tear up the lettuce to make a thick bed

12. 12

    Chop the tomatoes neatly into smallish cubes , and put on top of the lettuce

13. 13

    Peel the eggs , cut in half , chop roughly into bite-sized pieces , and scatter over the salad

14. 14

    Drain and dry the feta if in brine , and crumble over the salad

15. 15

    Chop the olives and add

16. 16

    Arrange the roast onions on top , using all the bits

17. 17

    If there is any liquid left in the oven dish , scrape over the salad -- it's full of flavour

18. 18

    It's best that each person sprinkle vinaigrette dressing over when the salad is served , unless you want to toss it with the dressing yourself and mix all the ingredients

19. 19

    Also serve with flaky salt for those who want it