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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 20 mins Chill Time: 3 hrs Total Time: 40 mins Yield: 4 side-dish servings Jump to Nutrition Facts 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 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. Rate it Print Nutrition Facts (per serving) 487 Calories 34g Fat 31g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.