I was so excited to see my first tomato of the season peeking through the leaves that I had to make a dish to celebrate. I almost missed it because it was hidden and close to the vine but I tugged it free and starting thinking about recipes!
The tomato is such a delicious vegetable (and/or fruit – a topic that is constantly debated) and I wanted a simple salad that enhanced the flavour rather than disguised it. I looked around online for some recipes because, hey, sometimes there is no need to reinvent the wheel, right? I found the perfect recipe at bonappetit.com and with a couple of slight modifications, a great salad was born.
I let this marinate for 6 hours before eating and it was such a surprising treat. This is a divine ambrosia for tomato lovers. Ha! My enthusiasm is way over the top but I am definitely a fan.
There are very few ingredients in this salad and I would make sure that you include them all in order to achieve that perfect balance. I used a variety of tomatoes – red cherry, sun gold cherry, heirloom, globe and my one little homegrown fella. I found that the variety gave me a different flavour with each bite. I would definitely recommend using a sweet onion as well.
I’d love to get your photos on this recipe because I think they will all look different with the variety of tomatoes available so please send them on in! Have a great week, everyone.
Tomato and Sweet Onion Salad
- •1 pound ripe mixed tomatoes, cut into wedges
- •1 pint Sun Gold cherry tomatoes, halved
- •1/2 small sweet onion (such as Vidalia or Maui), thinly sliced
- •1/2 cup torn fresh basil leaves
- •1/4 cup 1/2-inch pieces fresh chives
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon white wine vinegar
- •1/2 teaspoon sugar
- •Kosher salt, freshly ground pepper
- Combine tomatoes, onion, basil, and chives in a large bowl. Prepare dressing by combining olive oil, white wine vinegar, sugar and salt and pepper in small container, mixing well.
- Add dressing to tomato mixture, turning carefully. You don’t want to make your tomatoes mushy.
- Salad can be made 6 hours ahead. Cover and chill.
Calories: 70 Fat: 5 Saturated fat: 0.5 Carbohydrates: 6 Sugar: 4 Sodium: 85 Fiber: 2 Protein: 1 Cholesterol: 0