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Cebolla Ensalada Recipe
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Quick Cebolla Ensalada Recipe

Cebolla Ensalada, or onion salad, is a zesty and refreshing side dish that highlights the naturally sweet and tangy flavors of onions. This simple yet flavorful dish is commonly found in Latin American and Mediterranean cuisines, making it the perfect accompaniment to grilled meats, seafood, or even hearty soups. With just a few ingredients and minimal preparation, this recipe is a budget-friendly crowd-pleaser that elevates any meal with its crisp texture and vibrant flavors.
Course Appetizer, Side Dish
Cuisine Latin American, Mediterranean
Keyword Gluten-Free, Vegan, Vegetarian
Prep Time 10 minutes
Resting Time (optional, for marination) 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 80kcal
Cost $4–6

Equipment

  • Cutting board
  • Sharp knife
  • Mixing Bowl
  • Citrus juicer (optional)
  • Salad tongs or spoon for mixing

Ingredients

  • 2 medium Red onions Sliced thinly, for sweeter taste
  • 1/4 cup Fresh lime juice Adjust to taste; lemon works too
  • 2 tbsp Extra virgin olive oil For a smooth and rich flavor
  • 1/4 tsp Ground cumin Optional, for earthy undertones
  • 1/4 tsp Salt Adjust to taste
  • 1/8 tsp Freshly ground black pepper Optional, for subtle heat
  • 2 tbsp Fresh cilantro Chopped finely, for garnish
  • 1 small Red chili or jalapeño Thinly sliced, for heat (optional)

Instructions

Prepare the Onions:

  • Start by peeling the red onions and slicing them into thin rings or half-moons. Aim for consistent thickness to ensure even marination and flavor distribution.
  • If you prefer a milder onion flavor, soak the sliced onions in cold water for 5–10 minutes. This step helps reduce their sharpness while maintaining crunch. Drain and pat dry with a clean kitchen towel.

Mix the Dressing:

  • 3. In a mixing bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin (if using), salt, and black pepper. Taste the dressing and adjust the lime juice or seasoning to your liking.

Combine and Toss:

  • 4. Add the sliced onions to the bowl with the dressing. Toss gently using salad tongs or a spoon, ensuring the onions are evenly coated with the zesty mixture.
  • 5. If you're adding red chili or jalapeño for a spicy kick, mix it in at this stage.

Rest and Marinate (Optional):

  • 6. Allow the salad to rest for about 10 minutes at room temperature. This resting period helps the onions absorb the dressing, enhancing their flavor.

Garnish and Serve:

  • 7. Sprinkle the chopped fresh cilantro on top for a burst of color and herbal freshness.
  • 8. Serve immediately as a side dish, or refrigerate for up to an hour before serving for a chilled version.

Notes

  • Onion Variety: Red onions are recommended for their vibrant color and naturally sweet taste, but white or sweet onions can be used as substitutes.
  • Citrus Substitute: If lime juice isn't available, fresh lemon juice or even a splash of vinegar can be used for tanginess.
  • Oil Options: Extra virgin olive oil adds richness, but avocado oil or a neutral vegetable oil can be used if needed.
  • Spice Level: Adjust the amount of red chili or jalapeño to control the heat. For a milder dish, omit it entirely.
  • Herb Variations: If cilantro isn't your favorite, parsley or fresh mint can be used as alternatives for garnish.
  • Storage: Cebolla Ensalada tastes best when fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. The onions will soften slightly over time, but the flavors will remain robust.