Tomato Salad with Pickled Red Onions

Summer-fresh tomatoes are amazingly flavorful on their own, but this recipe takes them beyond the basic with the addition of Pickled Red Onions and crumbled cheese. It's a sensational side dish perfect for al fresco meals.

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  • Yields: 4 side-dish servings
  • Prep: 20 mins
  • Chill: 3 hrs to 24 hrs
  • Cook: 20 mins
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Tomato Salad with Pickled Red Onions
Ingredients
1
cup balsamic vinegar
4
assorted heirloom tomatoes or other tomatoes, sliced
 
Salt
 
Black pepper
1/2
cup olive oil
 
Pickled Red Onions
1
cup crumbled ricotta salata cheese or shredded mozzarella cheese (4 ounces)
1/4
cup loosely packed small basil leaves
Directions
  1. In a small saucepan, bring balsamic vinegar to boiling. Reduce heat to medium. Simmer, uncovered, about 20 minutes or until reduced to 1/3 cup. Let cool.
  2. Arrange tomato slices on four salad plates. Sprinkle with salt and pepper. Drizzle with the olive oil. Drizzle the reduced balsamic vinegar over tomatoes. Sprinkle tomatoes with Pickled Red Onions and crumbled ricotta salata cheese. Top with basil leaves. Serve immediately. Makes 4 side-dish servings.
Pickled Red Onions
Ingredients
1
cup red onion, thin wedges
1
cup cold water
1
2
cloves garlic, halved
2
teaspoons cumin seeds
Directions
  1. In a medium saucepan, cook thin wedges red onion in lightly salted boiling water for 45 seconds; drain. In a medium bowl, combine the red onion, cold water, rice vinegar, garlic, and cumin seeds. Cover and chill for 3 to 24 hours. Drain before using.
Nutrition Facts (Tomato Salad with Pickled Red Onions)
    Per serving:
  • 487 kcal cal.,
  • 34 g fat
  • (4 g sat. fat,
  • 25 mg chol.,
  • 656 mg sodium,
  • 31 g carb.,
  • 4 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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