Jamie Oliver Red Onion Salad

If you’re after a salad that’s sweet, savory, crunchy, and just downright delicious, this Jamie Oliver Red Onion Salad is it. The combination of caramelized onions, crispy pancetta, and peppery arugula is a total flavor bomb. I made this as a side dish for a simple pasta dinner and it ended up stealing the show. It’s light, full of texture, and ridiculously easy to throw together. (inspired by Jamie Oliver)

Ingredients Needed

• 2 medium red onions
• 8 slices pancetta or smoked streaky bacon
• 2 tablespoons olive oil
• 4 sprigs thyme
• 1/4 cup (30g) pine nuts
• Pinch of salt
• 4 cups (120g) arugula (rocket)
• 2 tablespoons balsamic vinegar
• Shaved Parmesan, to taste

How To Make Jamie Oliver Red Onion Salad

Prep the Onions:
Start by peeling the red onions and cutting them into eighths. This size is perfect for getting that lovely caramelization without turning them mushy. You want them tender with a touch of bite.

Fry the Pancetta:
In a frying pan over medium heat, crisp up the pancetta or smoked bacon until it’s golden and crunchy. Set it aside on a paper towel while you handle the rest.

Caramelize the Onions:
In the same pan, heat the olive oil and add the thyme sprigs, onion wedges, pine nuts, and a pinch of salt. Stir everything occasionally for about 5 minutes. The onions should soften and start turning golden and sweet. The pine nuts will get toasty and aromatic too.

Combine Everything:
Pop the pancetta back into the pan for a final mix with the onions and pine nuts. Then, in a big salad bowl, add your arugula (or any leafy greens you like) and pour the warm onion mix over the top.

Dress and Serve:
Drizzle the balsamic vinegar over everything. The warmth of the salad helps the vinegar and oil mix beautifully, forming an instant dressing. Finish with a good handful of shaved Parmesan. Serve immediately and enjoy the contrast of warm and cool, crisp and soft.

Why I Love This Recipe

I first made this Jamie Oliver Red Onion Salad on a whim one weeknight, and now it’s a go-to. The crispy pancetta with sweet onion and peppery rocket is just addictive. I love that it’s one of those dishes that looks and tastes fancy, but you barely have to think about it. Perfect for guests—or just treating yourself.

Recipe Tips

• Swap greens: Use baby spinach, mixed leaves, or even kale (just massage it a bit first).
• Go veg: Replace pancetta with smoked almonds or crispy chickpeas.
• Extra crunch: Add croutons or sunflower seeds if you’re out of pine nuts.
• Cheese twist: Feta or goat cheese works if you’re not into Parmesan.
• Warm it up: Serve with a poached egg on top for a cozy brunch version.

How To Store This Jamie Oliver Red Onion Salad

At Room Temperature:
Best served right away while warm. If it sits out too long, the greens wilt.

In the Fridge:
Store leftovers in an airtight container. Eat within 1–2 days. The arugula will soften but still taste great.

In the Freezer:
Not freezer-friendly. The greens and onions lose their texture.

Nutrition Facts (per serving)

• Calories: 178
• Carbs: 6.4g
• Protein: 5.6g
• Fat: 14.4g
• Sugar: 4.3g
• Fibre: 1.7g
• Sodium: 0.81g

Let’s Answer a Few Questions!

Can I use regular onions instead of red?
Totally! Yellow or white onions work, but red onions add a natural sweetness that’s hard to beat.

What if I don’t have pine nuts?
No worries—try chopped walnuts, almonds, or sunflower seeds instead.

Is this salad okay without meat?
Absolutely. Just leave out the pancetta or sub in a veggie-friendly crispy element like roasted chickpeas.

Can I prep this ahead of time?
You can caramelize the onions and crisp the pancetta in advance. Just store them separately and toss fresh before serving.

What’s the best way to shave Parmesan?
Use a vegetable peeler! It makes those lovely, wide curls that melt slightly into the warm salad.

Try More Recipes:

• Jamie Oliver Zucchini Salad
• Jamie Oliver Rice Salad
• Jamie Oliver Egg Salad