Panzanella with Red Onions

Makes: 3
Preparation time: 15 minutes
Cook time: 10 minutes


  • 6 medium red onions, cut crosswise into 1/2-inch-thick rounds
  • 3 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 2 tablespoons Filippo Berio Balsamic Vinegar
  • 2 tablespoons chopped fresh parsley leaves
  • Coarse salt and ground pepper for seasoning


Heat broiler and place rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, then turn over and coat again with oil. Season with salt and pepper.

Broil onions until lightly charred, 4 minutes then flip over and brush with balsamic vinegar. Broil again until lightly charred, another 4 minutes.

To serve, transfer onions to a platter and sprinkle with parsley. Serve warm or at room temperature.


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