Tomato & Red Onion Salad

Featured Recipe – April 2017

Serves: 10 guests Prep time: 10 minutes

• 5 beefsteak tomatoes – cut in 6 wedges
• 1/2 medium red onion – short julienne cut, 1/2” wide
• 1 cup red wine vinegar
• 1/3 cup olive oil
• 2 tablespoons freshly chopped basil
• 1/4 teaspoon fresh thyme
• 1/2 teaspoon cracked black pepper
• 1 teaspoon sugar
• Salt to taste (add salt just prior to serving)

Variations:
Use balsamic instead of red wine vinegar.
Add scallions or chives, mix in dollop of Dijon mustard.

Directions

1. To prepare the dressing, in a small bowl, whish the vinegar, oil, sugar, salt, and pepper.
2. In a large salad bowl, combine the tomatoes, onions, basil and thyme.
3. Drizzle with the dressing; toss to coat.
4. Refrigerate, covered, tossing once, until the flavors are blended, at least 1 hour.

Credit: Fire Magic Grills and Chef Anna Rossi