Featured Recipe – April

Tomato & Red Onion Salad

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