Bring tomatoes to room temperature before removing cores. Turn onto sides and slice, ¼-inch thick or chop. Reserve.
Turn onion on its side and slice into four even rings, about ¼-inch thick. Lay the slices flat on your work surface and carefully drive a metal brochette through the onion rings to secure them. Drive a second brochette through the onions in the same fashion.
Preheat barbecue to medium-high, about 450°F. Whisk 2 tablespoons of extra virgin olive oil with the balsamic vinegar and brush onto the prepared onions. Transfer to hot barbecue and grill until they soften and caramelize. Brush with additional oil and vinegar mixture as required. Remove from grill and carefully remove brochettes. Separate into rings by hand.
Assemble the salad: Place a few leaves of Boston lettuce down onto the presentation plate or platter. Add a layer of sliced tomatoes in an attractive fashion. Sprinkle tomatoes with grilled onions and a pinch of kosher salt. Add another layer of tomatoes, onion and salt. Continue until all tomatoes and onion are used.
Prepare dressing: Place ingredients for dressing into a small bowl and gently whisk together, leaving small chunks of blue cheese still visible.
Spoon dressing over salad. Sprinkle with black pepper and serve.
Tomato Onion Salad
Ingredients
6 medium heirloom tomatoes, sliced
1 Vidalia onion, sliced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 head Boston lettuce
For the dressing:
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
¼ cup blue cheese, crumbled
kosher salt and black pepper
Directions
Bring tomatoes to room temperature before removing cores. Turn onto sides and slice, ¼-inch thick or chop. Reserve.
Turn onion on its side and slice into four even rings, about ¼-inch thick. Lay the slices flat on your work surface and carefully drive a metal brochette through the onion rings to secure them. Drive a second brochette through the onions in the same fashion.
Preheat barbecue to medium-high, about 450°F. Whisk 2 tablespoons of extra virgin olive oil with the balsamic vinegar and brush onto the prepared onions. Transfer to hot barbecue and grill until they soften and caramelize. Brush with additional oil and vinegar mixture as required. Remove from grill and carefully remove brochettes. Separate into rings by hand.
Assemble the salad: Place a few leaves of Boston lettuce down onto the presentation plate or platter. Add a layer of sliced tomatoes in an attractive fashion. Sprinkle tomatoes with grilled onions and a pinch of kosher salt. Add another layer of tomatoes, onion and salt. Continue until all tomatoes and onion are used.
Prepare dressing: Place ingredients for dressing into a small bowl and gently whisk together, leaving small chunks of blue cheese still visible.
Spoon dressing over salad. Sprinkle with black pepper and serve.
Tomato Onion Salad
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Juicy, vine-ripened tomatoes with grilled, sweet onions, basil and sprinkle of blue…
The taste of summer has arrived! Enjoy this TOMATO ONION SALAD!
This recipe gets a solid two thumbs up. Our TOMATO ONION SALAD also pairs perfectly with everything from vegetarian mains to meat, poultry, fish and seafood. Hey, wait a second, that’s three solid reasons to make it – I guess this is a “three thumbs up” recipe!
Since this easy salad recipe is so satisfying, don’t forget to PIN it to your favourite PINTEREST salad board or BOOKMARK the page for future reference. Not a bad idea to also share it with friends who will definitely thank you for it.
You can prepare this summer salad recipe by following the instructions listed below, and by watching the attached video.
That said, we also recently updated this post with a more relaxed approach. The photos attached to the story reflect this. Simply cut up your vine-ripened tomatoes, add chopped grilled onion and torn basil leaves. Then just drizzle with oil and balsamic and sprinkle with the blue cheese. Super easy, yes?!
Here are a few additional things to remember when you go to make TOMATO ONION SALAD:
TOMATO LOVE!
The tomatoes used in this recipe have got to be good. We’re calling for those peak-of-perfection vine-ripened ones that just drip with flavourful sweetness.
We suggest bringing your tomatoes to room temperature before making this salad – seems funny, but doing so will make them even tastier! Click HERE to check out a great article on the different types of tomato varieties that can work for the recipe.
TEARS OF JOY!
Use a sweet variety of onion for this recipe, such as Vidalia or white. Because prepping the onions for the recipe involves nothing more than a slice or two, there’ll be no tears! Having made the recipe many, many times, we quickly learned that sliced onions left loose on a grill often fall through the cracks.
Our direction to slice the onions and secure them with brochettes is a time- and grill-saving step.
NEW BLUE!
Whether you’re making the dressing as directed or doing a more freestyle drizzle and sprinkle, it’s all about the blue cheese. There’s no need to spend a fortune on an expensive import for this application; look for locally produced varieties that are just as wonderful as their European cousins. There, we said it!
As already mentioned, this salad likes to be paired with equally delicious mains. Try it with our EASY GRILLED CHICKEN, our BARBECUED SALMON or our GRILLED LAMB LOIN CHOPS. Truth be told, you can enjoy it on its own with a crispy hunk of freshly baked bread – heaven!
Add this winning combination of the flavours to your next meal plan. TOMATO ONION SALAD is a winner!
Bring tomatoes to room temperature before removing cores. Turn onto sides and slice, ¼-inch thick or chop. Reserve.
Turn onion on its side and slice into four even rings, about ¼-inch thick. Lay the slices flat on your work surface and carefully drive a metal brochette through the onion rings to secure them. Drive a second brochette through the onions in the same fashion.
Preheat barbecue to medium-high, about 450°F. Whisk 2 tablespoons of extra virgin olive oil with the balsamic vinegar and brush onto the prepared onions. Transfer to hot barbecue and grill until they soften and caramelize. Brush with additional oil and vinegar mixture as required. Remove from grill and carefully remove brochettes. Separate into rings by hand.
Assemble the salad: Place a few leaves of Boston lettuce down onto the presentation plate or platter. Add a layer of sliced tomatoes in an attractive fashion. Sprinkle tomatoes with grilled onions and a pinch of kosher salt. Add another layer of tomatoes, onion and salt. Continue until all tomatoes and onion are used.
Prepare dressing: Place ingredients for dressing into a small bowl and gently whisk together, leaving small chunks of blue cheese still visible.
Spoon dressing over salad. Sprinkle with black pepper and serve.
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