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Roasted Onion Bacon & Tomato Salad

10

1

Hickory

Complement your main course with this crunchy side. Sweet onions are smoked over hickory then roasted till tender before getting tossed with lettuce, tomatoes, cucumber and crispy bacon, all tied together with a homemade vinaigrette.

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main

  • 4 sweet onions, outer skins removed

  • 6 Pieces sliced bacon

  • 1 Cup croutons

  • 1/2 Cup shaved Parmesan cheese

  • 1 English cucumber, thinly sliced

  • 2 Cup crunchy lettuce, coarsely chopped

  • 10 Ounce cherry tomatoes, halved

Dressing

  • 2 Tablespoon Red wine vinegar

  • 1 Teaspoon salt, or more to taste

  • 1/2 Cup extra-virgin olive oil

  • 1/2 Teaspoon freshly ground black pepper

  • 1

    When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 2

    Place the onions directly on the grill grates. Close the lid and smoke for 30 minutes.

    • 4 sweet onions, outer skins removed

  • 3

    Remove the onions from the grill and wrap each individually in aluminum foil. Increase the grill temperature to 350˚F.

    350 ˚F

  • 4

    Place the wrapped onions directly on the grill grates. Close the lid and cook until the onions are tender, 1 hour.
  • 5

    Place the bacon directly on the grill grates, next to the onions. Close the lid and cook for 30-35 minutes or desired crispiness. Remove from grill, cool and crumble. Set aside.

    • 6 Pieces sliced bacon

  • 6

    Remove the onions from the grill and allow to cool. When onions are cooled, coarsely chop and discard the ends.
  • 7

    Make the dressing. In a large bowl, combine the red wine vinegar, salt and pepper. Slowly whisk in the olive oil.

    • 2 Tablespoon Red wine vinegar

    • 1 Teaspoon salt, or more to taste

    • 1/2 Cup extra-virgin olive oil

    • 1/2 Teaspoon freshly ground black pepper

  • 8

    Assemble the salad. In a large bowl, combine the lettuce, cucumber, tomatoes, smoked onions, and bacon crumbles. Pour dressing on top and toss salad until well coated. Top with croutons and parmesan cheese. Enjoy!

    • 1 Cup croutons

    • 1/2 Cup shaved Parmesan cheese

    • 1 English cucumber, thinly sliced

    • 2 Cup crunchy lettuce, coarsely chopped

    • 10 Ounce cherry tomatoes, halved

Cooking Notes

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