There are some flavors we can only truly savor when the season is right. For summer, that means fresh sweet onions: juicy, mild, and at their best served raw. This simple tapas-style recipe pairs them with savory prosciutto and a bright white wine vinegar dressing for an elegant small plate that feels just right for warmer days.
Tapas refers to the wide variety of small plates and appetizers that originated in Spain. In this recipe, the seasonal star is fresh sweet onion.
Fresh sweet onions contain sulfur compounds as well as quercetin, an antioxidant flavonoid, and vitamin C. Because some of these nutrients are water-soluble or sensitive to heat, enjoying the onion raw is a simple way to preserve more of what it naturally offers. Quercetin is also better absorbed when consumed with fat, making olive oil an especially fitting partner.
With their high water content and gentle bite, fresh sweet onions are ideal for salads and marinades. They also pair naturally with prosciutto, which provides vitamin B1 from pork. The result is a refreshing, savory early-summer tapas that is effortless enough for everyday dining yet polished enough to serve to guests.
Sweet Onion & Prosciutto Marinade
Serves 2
・1/2 fresh sweet onion, Prosciutto, as needed
・2 tbsp white wine vinegar
・2 tbsp olive oil
・Pinch of salt
・Freshly ground black pepper, to taste
Directions
1.Thinly slice the sweet onion, place it in a bowl, and let it rest uncovered for about 10 minutes.
2.Tear the prosciutto into bite-size pieces and add it to the bowl.
3. Add the white wine vinegar and olive oil, then toss gently to combine.
4. Season with salt and black pepper to taste, and it is ready to serve.
The amount of sweet onion is only a guideline. If you love its crisp, juicy texture, feel free to slice up a whole onion and make it the star of the dish.
About the Writer
Serika Fujisawa | Cooking Expert / Author
Born February 4, 1961, Serika Fujisawa is a culinary expert and author who also specializes in island cuisines, including the food cultures of Hawaii, Bali, and Tahiti. Her work spans television, radio, media appearances, catering, and a wide range of food-related projects. Her books include Hawaii Gohan, Shonan Gohan, Umi Gohan, and Honolulu Shokudo. She also shares her culinary work through her official website, ALOHA DELI.
