serves 6 – 8

  • 4 red onions
  • 15 ml olive oil
  • coarse salt and freshly ground black pepper
  • 125 g small red tomatoes
  • 6 Portabellini mushrooms, halved
  • 15 ml chopped basil
  • 2 rounds of feta, cubed
  • 30 ml roasted pine nuts
  • a few fresh oregano leaves
Preheat oven to 140 °C. Put red onion in a small oven pan, sprinkle olive oil over and season with salt and black pepper. Bake for about 2 hours until soft. Add small tomatoes for the last 20 minutes. Take out and allow to rest. Cut onions in quarters. Fry mushrooms in oil until browned and keep to one side. Brown onion quarters in the mushrooms’ oil. Arrange on salad dish. Arrange tomatoes and mushrooms between onions. Combine pan sauces with basil and feta. Pour over salad. Sprinkle pine nuts and oregano over salad. Season with salt and black pepper. Serve with balsamic vinegar or balsamic reduction.