Grilled Red Onion and Tomato Salad
Recipe: Grilled Red Onion and Tomato Salad
From: Cook's Illustrated, July 2000
Serves: 4
3 med. red onions (ca. 1-1/4 lb.)
3 Tbsp. extra-virgin olive oil
salt & pepper
3 ripe tomatoes (ca. 1 lb.)
10-12 fresh basil leaves, chopped coarsely
2 tsp. balsamic vinegar
Peel onions and cut into rounds about 1/2" thick. Use toothpicks or skewers to keep layers intact on grill. Put on baking sheet or platter and brush both sides with 2 Tbsp. oil, then season generously with salt & pepper.
Grill onions over med.-hot heat, turning once, until lightly charred and tender, about 6-8 min. per side. Let cool slightly. Remove toothpicks or skewers and cut rounds in half or quarters. Place in serving bowl, tossing gently to separate lawyers. Add tomatoes, basil, and more salt & pepper to taste. Drizzle with remaining 1 Tbsp. oil and vinegar. Toss gently and serve.
Notes:
This is great with grilled meat in the summer. Keeps well, although the flavor is better if you let it come to room temp. before serving.
From: Cook's Illustrated, July 2000
Serves: 4
3 med. red onions (ca. 1-1/4 lb.)
3 Tbsp. extra-virgin olive oil
salt & pepper
3 ripe tomatoes (ca. 1 lb.)
10-12 fresh basil leaves, chopped coarsely
2 tsp. balsamic vinegar
Peel onions and cut into rounds about 1/2" thick. Use toothpicks or skewers to keep layers intact on grill. Put on baking sheet or platter and brush both sides with 2 Tbsp. oil, then season generously with salt & pepper.
Grill onions over med.-hot heat, turning once, until lightly charred and tender, about 6-8 min. per side. Let cool slightly. Remove toothpicks or skewers and cut rounds in half or quarters. Place in serving bowl, tossing gently to separate lawyers. Add tomatoes, basil, and more salt & pepper to taste. Drizzle with remaining 1 Tbsp. oil and vinegar. Toss gently and serve.
Notes:
This is great with grilled meat in the summer. Keeps well, although the flavor is better if you let it come to room temp. before serving.