Make a Summer Tomato and Red Onion Salad
This easy salad takes full advantage of summer's finest. Use the absolute best, freshest tomatoes you can - it makes all the difference. This recipe serves four.
- Any sweet onion can be substituted, like Walla Walla, Maui, Vidalia, Rio sweet or Oso sweet.
- You can use any balsamic vinaigrette to dress this salad.
- This dish succeeds only on the strength of the tomatoes. Get the highest quality, freshest ones that you can. Straight out of your own garden is best, but failing those, look for vine-ripened tomatoes that are still connected to the vine.
- Core the tomatoes and cut them in quarters or eighths.
- Place them in a large mixing bowl.
- Peel and core the onion. Slice it in half vertically.
- Slice the onion into strips as thin as you can cut them. Add them to the tomatoes.
- Cut the basil leaves into thin strips, about 1/4-inch thick. Place them in the bowl as well.
- Drizzle the olive oil and vinegar over the salad, season it generously with salt and pepper, and toss it together well.
- Taste a tomato piece to see if it has enough seasoning or balsamic vinegar. Add more of either if desired.
- 1 medium red onion
- 1/2 c. extra-virgin olive oil
- 1/4 c., or to taste, balsamic vinegar
- 10 to 12 basil leaves
- 6 to 8 vine-ripened tomatoes
- salt and cracked black pepper