Artisan Red Onion Recipes | Tanimura & Antle

Artisan Red Onion Dense Bean Salad

Tanimura & Antle — Wed, 25 Feb 2026 23:13:03 +0000

Artisan Red Onion Dense Bean Salad

This fresh, protein‑packed bean salad is bright, herb‑forward, and full of satisfying texture. Creamy beans, crisp vegetables, and tangy feta are brought together with a simple vinaigrette and the subtle bite of Tanimura & Antle Artisan Red Onion. It’s the kind of effortless, make‑ahead dish that shines at picnics, potlucks, or as a vibrant weekday lunch.

Ingredients

1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can butter beans or cannellini beans, drained and rinsed
½ Tanimura & Antle® Artisan Red Onion, finely diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup feta cheese, crumbled
¼ cup fresh dill, chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Kosher salt, to taste
Freshly cracked black pepper, to taste

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4 Servings

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15 min Prep

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30 min Chill

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45 min Total

Instructions:

Step 1: Prepare the Beans

Drain and rinse the chickpeas and butter beans thoroughly. Transfer them to a large mixing bowl and set aside.

Step 2: Chop and Add the Vegetables

Add the finely diced Tanimura & Antle® Artisan Red Onion, halved cherry tomatoes, diced cucumber, crumbled feta, and chopped dill to the bowl with the beans.

Step 3: Make the Vinaigrette

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, black pepper, and optional oregano or crushed red pepper flakes until smooth and well combined.

Step 4: Toss the Salad

Pour the vinaigrette over the bean and vegetable mixture. Gently toss until everything is evenly coated.

Step 5: Adjust and Chill

Taste and adjust seasoning as needed, adding more salt, pepper, or a splash of vinegar for brightness. Cover and chill for at least 30 minutes to allow the flavors to meld.

Step 6: Serve and Finish

Serve chilled or at room temperature, garnished with additional fresh dill or feta if desired.

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Grilled BLT Wedge Salad with Ranch Dressing

Tanimura & Antle — Thu, 06 Nov 2025 00:02:54 +0000

Grilled BLT Wedge Salad with Ranch Dressing

This Grilled BLT Wedge Salad puts a fresh, smoky spin on a summer classic, featuring lightly grilled Tanimura & Antle Iceberg Lettuce that stays crisp with just a hint of char. Juicy heirloom tomatoes, smoky bacon, and Tanimura & Antle Artisan® Sweet Red Onion deliver the timeless BLT flavor, all brought together with a creamy homemade buttermilk ranch dressing for a salad that’s equally perfect for casual weeknight meals or effortless entertaining.

Ingredients

1 large or 2 small Tanimura & Antle Iceberg Lettuce heads, cored and halved (or quartered if large)
1 Tanimura & Antle Artisan® Sweet Red Onion, thinly sliced
2–3 heirloom tomatoes, quartered
4 slices cooked bacon, crumbled
Olive oil for grilling

For the Ranch Dressing:

½ cup mayonnaise
1 cup sour cream
¾ cup buttermilk
1 Tbsp granulated onion
1 Tbsp minced garlic
2 Tbsp chopped parsley
½ Tbsp finely chopped cilantro
1 tsp salt
½ tsp black pepper
Pinch of cayenne pepper

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4 Servings

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15 min Prep

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8-10 min Cook

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25 min Total

Instructions:

Step 1: Make the Ranch Dressing

In a medium bowl, whisk together all ingredients. Whisk until smooth. Cover and refrigerate for at least one hour to let the flavors meld. Taste and adjust seasoning before serving.

Step 2: Prep the Grill

Preheat your grill or a grill pan over high heat. While it heats, core and cut the Iceberg Lettuce. Brush the cut sides lightly with olive oil to help achieve that perfect char.

Step 3: Prepare the Pico de Gallo

Place the lettuce wedges cut-side down on the hot grill. Grill for about 2 minutes on the cut side only – just until lightly charred but still crisp. Remove from heat and set aside to cool slightly.

Step 4: Build the Salad

Arrange grilled wedges on a platter or individual plates. Top with quartered tomatoes, thinly sliced Artisan Sweet Red Onion, crumbled bacon.

Step 5: Finish and Serve

Drizzle generously with your homemade ranch dressing. Garnish with extra herbs or black pepper if desired. Serve immediately and enjoy the crisp freshness of Tanimura & Antle Iceberg Lettuce paired with smoky bacon and creamy ranch – a refreshing take on a timeless favorite.

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Mediterranean Red Onion & Tomato Salad

Tanimura & Antle — Thu, 02 Oct 2025 22:29:50 +0000

Mediterranean Red Onion & Tomato Salad

Looking for a fresh, herb-forward salad that’s light, flavorful, and easy to prepare? This vibrant dish features juicy tomatoes, briny capers, and crisp slices of Tanimura & Antle Artisan® Red Onion – all tossed in a zesty lemon Dijon vinaigrette. It’s perfect as a side dish or a refreshing main for warm-weather meals.

Ingredients

For the Salad:

5 cups quartered tomatoes (about 4 large)
¼ cup Italian parsley, chopped
¼ cup fresh dill, chopped
1 cup sliced Tanimura & Antle Artisan® Red Onion
¼ cup capers, drained
2 garlic cloves, minced
Feta cheese (optional)

For the Dressing:

¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions:

Step 1: Prepare the Salad Ingredients

Wash and quarter the tomatoes, thinly slice the Tanimura & Antle Artisan® Red Onion, finely chop the parsley and dill, and mince the garlic. Add the tomatoes, herbs, red onion, capers, and garlic to a large mixing bowl.

Step 2: Make the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined.

Step 3: Toss the Salad

Pour the dressing over the salad ingredients and gently toss until everything is evenly coated, being careful not to break down the tomatoes.

Step 4: Finish and Serve

Top the salad with crumbled feta cheese, if desired, and serve immediately or allow it to rest for a few minutes to let the flavors meld.

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4-6 Servings

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15 min Prep

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0 Cook Time

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15 min Total

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Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Tanimura & Antle — Thu, 25 Sep 2025 21:38:22 +0000

Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Looking for a crisp, satisfying dish that’s easy to make and bursting with flavor? This Iceberg Lettuce Taco Salad is a refreshing blend of crunchy greens, seasoned beef, and zesty toppings – perfect for lunch, dinner, or your next gathering.

Ingredients

1 head of Tanimura & Antle Iceberg lettuce (or 2 heads of Artisan Baby Iceberg), chopped or shredded
½ Tanimura & Antle Artisan Sweet Italian Red Onion, diced
½ White Onion, diced
4 Roma tomatoes, chopped
1 jalapeño, chopped (optional, seeds removed)
1 lb ground beef
½ lb Cotija cheese, crumbled
2 Tbsp vegetable oil
1 Tbsp chili powder
1 cup prepared salsa (any kind you like)
1 Tbsp red wine vinegar
⅓ cup olive oil
¼ cup chopped cilantro
3–4 Tbsp lime juice
1 cup tortilla chips (optional)

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4 Servings

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15 min Prep

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8-10 min Cook

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25 min Total

Instructions:

Step 1: Cook the Beef

In a skillet over medium-high heat, warm a splash of vegetable oil. Add ground beef and break it into small pieces as it browns. Season with chili powder, salt, pepper, and a splash of water. Cook for about 8 minutes until fully done. Set aside to cool.

Step 2: Make the Salsa Vinaigrette

In a small bowl, whisk together:

Your favorite prepared salsa
Red wine vinegar
1 tablespoon lime juice
Olive oil
Half of the chopped cilantro

This tangy vinaigrette brings bold flavor to every bite.

Step 3: Prepare the Pico de Gallo

In another bowl, combine:

Chopped Roma tomatoes
Diced Artisan Sweet Italian Red Onion
Diced white onion
Remaining cilantro
Chopped jalapeño (optional)
Remaining lime juice

Mix well and set aside.

Step 4: Build the Salad

Spread chopped or shredded Tanimura & Antle Iceberg Lettuce into a large bowl or serving platter. Top with seasoned ground beef, fresh pico de gallo, crumbled cotija cheese

Step 5: Finish and Serve

Drizzle with salsa vinaigrette and sprinkle with crushed tortilla chips for extra crunch (optional). Serve immediately and enjoy the refreshing bite of premium Iceberg Lettuce in every forkful.