Beefsteak Tomato and Onion Salad
Serving Size: 2
Preparation Time: 0:10
- 1 Beef Steak Tomato, large, sliced—freshly picked
- 1 Onion, sweet, such as Vidalia; medium—sliced
- 3 tbl Extra Virgin Olive Oil
- 1 tbl Vinegar Balsamic
- 1 tbl water
- 8 each Basil leaves, shredded—freshly picked
- salt—to taste
- Black pepper—freshly ground
Alternate slices of beefsteak tomato and Vidalia onion. Make a simple dressing of olive oil and balsamic vinegar, water, shredded basil leaves, salt and freshly ground pepper and pour it over the sliced tomato and onion. Serve at once. Sprigs from the top of the basil make a pretty garniture.
Notes: This salad tastes best when made with a freshly picked tomato, never refrigerated. I have been known to spoil the taste of this salad by putting just cooked shreds of hot bacon over it, or at least, that's what my wife says. Did you say you had a few slices of Smoked Buffalo Milk Mozzarella cheese? A few oil cured black olives? Surely these will gild your lily nicely! This is a salad that can be served as an appetizer. Crusty French rolls required!
Steve's #19 Recipes
- Tomatoes with Sweet Onions and Basil
- Asparagus with Sesame Oil and Shallots
- Spinach and Mushrooms with Warm Bacon Dressing
- Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
- Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.
- Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
- Salad Doctor
* repeated from previous issues
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007