Chives would be okay, but my personal choice would be to use the white onion for that particular salad. Give the slices an ice water soak and maybe use a little less than you would with the red.

Taste the onion! Some red onions are really really strong and some white onions (not Vidalia or Maui) are juicy and sweet. Spanish onions seem to be the most consistent in terms of sharp to sweet and moisture content, but seem to vary more on salt. Taste the onion and you'll know if you want to put it in your salad. If it's a little too sharp, but close enough, cut it smaller and use less. :)

You can also mellow the onion by soaking for a short while (10-15 minutes) in whatever acid you are using in the salad dressing, vinegar or lemon juice, etc.

I was going to suggest soaking in lemon juice. It really transforms onion.

I couldn't find red onions either so I bought Vidalia's. They are milder than red IMO but aren't as pretty in a salad. Since I had to buy a whole bag of them (on sale) I made caramelized onions for my French onion soup -- delicious!

Such a nice salad! I would use your 'free' chives for some color like a garnish. And soak your onion slices. Does not take long. 15 minutes up to an hour in ice water in the fridge. I use vinegar but lemon will work as well.

(onions have been through a recent FDA re-call)...see post on the first page.

Does everybody realize that there was a recall on red onions because of salmonella contamination?

https://www.msn.com/en-us/health/medical/recall-red-onions-expected-in-salmonella-outbreak-shipped-to-all-50-states-and-canada/ar-BB17wB6B

carolb, yes, that’s why there are none to be had here. But I also heard they have extended the warning to most other onion varieties.

Onion recall? Mine are locally grown. I didn't grow any myself this year, but the ones I have are from local farmers. Yellow ones at the moment, though.