Ingredients

Let’s Cook!

• 1
  Preheat the oven to 425° F. Peel the onions and remove their tops, tails and any green growth in the center. Slice each one crosswise into 3/4-inch think slices, and place them on a parchment-lined baking sheet.
  
• 2
  Coat the slices with olive oil and sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize, and are soft but not totally slouchy. Set them aside to cool just a bit.
  
• 3
  While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.
  
• 4
  To serve, put the arugula and parsley in a large bowl. Toss with about half the salsa, then nestle in the onion slices, dollop on the cheese, and top with the rest of the salsa. Serve.