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.
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 complement — 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.
Salad inspired by Gourmet and vinaigrette adapted from Epicurious