All Four Burners

Tomato and sweet onion salad with balsamic vinaigrette

Posted on 02 August 2010

My dad is a nut.

Exhibit A: He trekked 3000 miles to spend just 1.5 days with my sister and me (and our respective husbands — which makes us sound terribly grown up).

Exhibit B: He brought 10 pounds of tomatoes from his garden with him. Because I asked him to. I had high expectations for his tomatoes. After all, he is a farmer’s son.

I planned that that bulk would go to a spicy salsa — that’s another story for another time — but I wanted to find a way to showcase the entrancing excellence of these homegrown beauts. And they were entrancingly beautiful.

The solution: tomato salad.

But what kind? A Caprese would be too predictable and boring, but basil is always good. Since his Romas weren’t too sweet, a sweet onion seemed like a good compliment — all the goodness of an onion without the harsh bite. And, of course, I can never get enough balsamic vinaigrette.

Plus, I love to eat this way during the summer. Why spend a ton of time in the kitchen when you can enjoy the bounty of the season?

Besides, the oven is still broken and I’m growing tired of the small appliances, which I didn’t think was possible.

We wolfed down at least 3 servings. The remainder made a  tasty midnight snack.

Tomato and sweet salad
Inspired by Gourmet

Makes 4 servings

2 pounds of Roma tomatoes, sliced

1/2 sweet onion, sliced into rings (Walla Walla or Vidalia are common varieties)

1 tablespoon chopped basil

1 tablespoon chopped mint

Kosher salt

Arrange sliced tomatoes on a platter. Top with rings of sweet onion and chopped herbs. Sprinkle lightly with kosher salt.

Balsamic vinaigrette
Adapted from Epicurious

1.5 tablespoons balsamic vinegar

1.5 teaspoons Dijon mustard

1 garlic clove, minced

1/4 cup olive oil

Salt and pepper

In a small bowl, combine vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.