Tomato Salad with Pickled Red Onions
- 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.
- 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
- 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