Tomato Onion Salad Recipe
This tomato onion salad recipe is loaded up with fresh heirlooms, onions, blue cheese, and balsamic vinaigrette for one delicious salad.
Ingredients
- 2 large heirloom beefsteak tomatoes
- 1 large peeled red onion
- ½ cup crumbled blue cheese
- 1 ball sliced buffalo mozzarella
- 4 large leaves of romaine lettuce
- 2 tablespoons chiffonade fresh basil
- balsamic vinaigrette
- coarse salt and fresh cracked pepper to taste
Instructions
- Start by slicing the tomatoes about ½” to ¾” thick.
- Peel and slice the onion about ¼” to ½” thick. The thicker they are, the more pungent the overall onion flavor will be.
- Place 1 large leaf of romaine lettuce down onto the serving plate.
- Next, layer while fanning out slices of tomatoes with slices of onions filling the center plate from top to bottom. I usually take the center part to the sliced onion to reduce some of those flavors.
- Add on crumbled blue cheese and fresh basil.
- Drizzle on the balsamic vinaigrette all over the dish.
- Tomato and Mozzarella Salad: Follow the same procedures as before, except add a slice of buffalo mozzarella after the slice of onion and before the slice of tomato throughout the entire dish. Serve it with chopped fresh basil and balsamic vinaigrette.
Notes
Make-Ahead: Keep the dressing separate, but you can make this up to 1 day ahead of time. I would also advise not slicing the tomatoes until you are ready to serve. Don’t season it either until ready to serve.
How To Store: If you can keep the seasoning and vinaigrette separate, cover and keep it in the refrigerator for up to 3 days.
Any tomato will work for this recipe.
You can also add fresh oregano leaves as a garnish to this dish.
This salad is very filling, so one finished plate will indeed serve two people.
Nutrition
Calories: 87kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 202mgPotassium: 301mgFiber: 2gSugar: 3gVitamin A: 3141IUVitamin C: 12mgCalcium: 118mgIron: 1mg