Old Fashioned Tomato & Onion Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 97.3
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 15.6 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.5 g
- Protein: 1.1 g
View full nutritional breakdown of Old Fashioned Tomato & Onion Salad calories by ingredient
Introduction
A light, chilled salad—perfect with grilled beef. A light, chilled salad—perfect with grilled beef.Number of Servings: 4
Ingredients
-
1 lb. Homegrown Tomatoes; cut into 1/4" slices
1/2 medium Onion; thinly sliced
1/4 cup Balsamic Vinegar
8-10 Fresh Basil Leaves, julienned (sliced into ribbons)
2 tbsp Extra Virgin Olive Oil
Tips
• Use homegrown or farmer's market tomatoes when possible.
• Advise guests to serve from the bottom of the dish, where everything has been soaking up the vinegar and oil.
• Scald and peel tomatoes first if acid is a problem.
Directions
1. Core and slice tomatoes into 1/4" discs.
2. Thinly slice onions, pull apart into rings.
3. Julienne basil into 1/8" ribbons
4. Place layer of tomato into the bottom of a covered glass dish.
5. Layer onions on top of the tomatoes.
6. Drizzle a bit of the balsamic and olive oil over the tomato and onion layers.
7. Evenly 'sprinkle' a third of the basil over everything.
8. Repeat steps 4 through 7, until everything is layered.
9. Cover and let sit for an hour or so.
10. Baste the produce at the top of the dish with the 'juice' from the bottom right before serving.
Serve within an hour or two. Can be chilled briefly, but will be ugly and mealy if left refrigerated for more than a few hours.
Serving Size: 4
2. Thinly slice onions, pull apart into rings.
3. Julienne basil into 1/8" ribbons
4. Place layer of tomato into the bottom of a covered glass dish.
5. Layer onions on top of the tomatoes.
6. Drizzle a bit of the balsamic and olive oil over the tomato and onion layers.
7. Evenly 'sprinkle' a third of the basil over everything.
8. Repeat steps 4 through 7, until everything is layered.
9. Cover and let sit for an hour or so.
10. Baste the produce at the top of the dish with the 'juice' from the bottom right before serving.
Serve within an hour or two. Can be chilled briefly, but will be ugly and mealy if left refrigerated for more than a few hours.
Serving Size: 4