Onion-Olive Salad for Sandwiches

Name: Onion-Olive Salad for Sandwiches
Prep time: 15 min
Total time: 15 min
Cuisine: European, Mediterranean, French
Ingredients: 255 g red onion; 1 tsp salt; 1 tsp Sumac; 2 tbsp red wine vinegar; 30 g artichoke hearts; 25-30 g green olives, ideally Niçoise; 25-30 g capers; 15 g garlic; 30 g butter pickles (optional); 2 tbsp mustard, Sweet, Sour & Smokey, Fischer & Wiser; 1/2 tsp black pepper; 2 tbsp olive oil

3 steps

Prep:15min

Everyone knows the notorious Nicoise salad from Nice, with olives corresponding to the region, tuna stewed in olive oil, boiled eggs, and so on down the list. It's all beautifully arranged on a plate in groups. Fewer people know that there is a famous regional sandwich, where the same salad is between two slices of bread. It's called the Pan Bagnat. I came across a video from America's Test Kitchen showing their version of the sandwich. What caught my eye was how the onions and olives were incorporated into the sandwich. I liked the idea and made my version with less olive oil. With this version of mine, I fell in love with Pan Bagnat! Then I tried adding this onion-olive salad to my beef, veal, and chicken burgers. I used it as a dressing for my salad of tomatoes, cucumbers, romaine, and a ball of burrata on top. Delicious! This condiment can be stored in the fridge in a closed jar for up to 3 days. On the third day, it's mostly a dressing because a lot of liquid of incredible deliciousness will drain down the jar.

Updated at: Mon, 27 May 2024 21:25:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories29.6 kcal (1%)

Total Fat2 g (3%)

Carbs2.4 g (1%)

Sugars1.4 g (2%)

Protein0.4 g (1%)

Sodium212.2 mg (11%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

255gred onion

1 tspsalt

1 tspsumac

2 Tbspred wine vinegar

30gartichoke hearts

25ggreen olives

ideally Niçoise

25gcapers

15ggarlic

30gbutter pickles

optional

2 Tbspmustard

Sweet, Sour & Smokey

½ tspblack pepper

2 Tbspolive oil

Instructions

Step 1

Start by thinly slicing the onions and immediately sprinkle them with salt and sumac. The sour sumac reduces the amount of red wine vinegar. If you don't have sumac, just substitute with another spoonful of vinegar. Stir and set aside. The onions will soften and lose their sharpness in flavor and aftertaste.

Step 2

Chop everything else that is supposed to be chopped finely and add on top of the onions. Olives, of course, should be pitted. I omitted herbs, because they are definitely not for a 3-day storage. Please add your favorite herbs, if you wish, to your taste, including dry ones.

Step 3

Finally, add mustard, black pepper and olive oil and mix everything. Taste. I intentionally specified the type of mustard — it has a hint of sweetness from honey, smoked mustard seeds, and expected sourness — all together they create the depth of flavor. If you have Dijon or something purely mustardy with no twists, then taste the salad at the end and think — you might still want to add some honey. I think the honey comes in very handy here. Enjoy!