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Herb Salad with Pickled Red Onion and Preserved Lemon

['1/2 medium red onion, thinly sliced', '1 cup red wine vinegar', '1/2 cup sugar', '1/2 preserved lemon, flesh removed, peel sliced into thin strips', '1 cup cilantro leaves with tender stems', '1 cup mint leaves', '1 cup parsley leaves with tender stems', '1/2 cup dill sprigs', 'Olive oil and flaky sea salt (for serving)']

Place onion in a small heatproof bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over onion and let cool.
Drain onion and place in a medium bowl; add preserved lemon, cilantro, mint, parsley, and dill and toss to combine. Drizzle lightly with oil, season with salt, and toss again to coat.

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