Tomato Salad with Pickled Red Onions
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 4 side-dish servings.
Ingredients
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1 cupbalsamic vinegarsee savings
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4 to 6assorted heirloom tomatoes or other tomatoes, slicedsee savings
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Saltsee savings
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Black peppersee savings
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1/2 cupolive oilsee savings
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Pickled Red Onionssee savings
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1 cupcrumbled ricotta salata cheese or shredded mozzarella cheese (4 ounces)see savings
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1/4 cuploosely packed small basil leavessee savings
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.
3.
Pickled Red Onions: In a medium saucepan, cook 1 cup thin wedges red onion in lightly salted boiling water for 45 seconds; drain. In a medium bowl, combine the red onion; 1 cup cold water; 1 cup rice vinegar; 2 cloves garlic, halved; and 2 teaspoons cumin seeds. Cover and chill for 3 to 24 hours. Drain before using.
Nutrition information
Calories 487, Total Fat 34 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 656 mg, Carbohydrate 31 g, Fiber 4 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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