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)

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


  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