Tomato And Onion Salad With Balsamic Vinegar Recipes

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Steps:

• Mix together first five ingredients for dressing and toss in cheese and tomatoes.
• Chill until ready to serve.

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

SICILIAN TOMATO & ONION SALAD

Steps:

• Cut tomatoes into bite size pieces.
• Sprinkle with garlic salt and pepper.
• Peel a cut onion in half vertically.
• Along edge of open side, "sliver" cut onion and add to tomatoes.
• Add the rest of ingredients and toss lightly.
• Marinate for at least an hour.
• Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

BALSAMIC CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

MAUI ONION TOMATO SALAD WITH PANCETTA AND BASIL BALSAMIC VINAIGRETTE

Steps:

• Make vinaigrette: heat the olive oil in a large saute pan and saute the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.
• Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Try and keep the slices in order!
• To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add another layer of the greens (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig.

TOMATO, PEPPER AND ONION SALAD

Steps:

• Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

FLOATING CUCUMBER, TOMATO, AND ONION SALAD

Steps:

• Toss together the cucumbers, onion, and tomato in a large salad bowl. In a separate bowl, whisk together the sugar, white vinegar, balsamic vinegar, salt, and celery seed until the sugar has dissolved. Pour over the vegetables, toss again, and cover. Refrigerate for 12 hours or overnight before serving.

FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES

Steps:

• Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.