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.

Tomato Salad with Pickled Red Onions
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
20 mins
Chill Time:
3 hrs
Total Time:
40 mins
Yield:
4 side-dish servings

Ingredients

  • 1 cup balsamic vinegar

  • 4 assorted heirloom tomatoes or other tomatoes, sliced

  • Salt

  • Black pepper

  • ½ cup olive oil

  • Pickled Red Onions

  • 1 cup crumbled ricotta salata cheese or shredded mozzarella cheese (4 ounces)

  • ¼ cup loosely packed small basil leaves

Pickled Red Onions

  • 1 cup red onion, thin wedges

  • 1 cup cold water

  • 1 cup rice vinegar

  • 2 cloves garlic, halved

  • 2 teaspoon cumin seeds

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

  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 (per serving)

487 Calories
34g Fat
31g Carbs
8g Protein
Nutrition Facts
Calories 487
% Daily Value *
Total Fat 34g 44%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 656mg 29%
Total Carbohydrate 31g 11%
Protein 8g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.