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Tomato Salad with Pickled Red Onions

Yield: 4 side-dish servings
Prep 20 mins Chill 3 hrs to 24 hrs Cook 20 mins
Tomato Salad with Pickled Red Onions
  • 1  cup  balsamic vinegar
  • 4 - 6  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

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
  • 1  cup  red onion, thin wedges
  • 1  cup  cold water
  • 1  cup  rice vinegar
  • 2  cloves  garlic, halved
  • 2  teaspoons  cumin seeds

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)
  • cal. (kcal) 487,
  • Fat, total (g) 34,
  • chol. (mg) 25,
  • sat. fat (g) 4,
  • carb. (g) 31,
  • fiber (g) 4,
  • pro. (g) 8,
  • sodium (mg) 656,
  • Percent Daily Values are based on a 2,000 calorie diet

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