Tomato Salad with Pickled Red Onion
Tomato Salad with Pickled Red Onion
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 2 ripe tomatoes - sliced
- 1 English cucumber - peeled and diced
- goat cheese, crumbled
- 1 large red onion - peeled and sliced thin
- 1/2 cup Fustini’s Vinoso vinegar
- 1/2 cup Fustini’s Apple Cider Vinegar
- 1/2 cup sugar
- 6 black peppercorns
- pinch salt
- 3 tablespoons Fustini’s Sherry Vinegar
- 3 tablespoons Fustini’s Tuscan herb olive oil
- salt and pepper
- shake all to emulsify and use
Directions
Make the Pickled Red Onions: Place sliced red onion in a large bowl. Bring vinegar, sugar, pepper and salt to boil over moderate heat in a medium saucepan. One boiling and sugar is dissolved pour over the onion and stir to coat. Let sit 30 minutes then refrigerate overnight. Strain and use.
- Place tomatoes in a large container and pour Tuscan Sherry Vinaigrette over top. Let marinate 30 minutes. Divide tomatoes between serving plates. Place a few smashed pieces of cucumber on top. Drain onions and place a dollop on top of the cucumbers. Garnish with feta cheese and a drizzle of vinaigrette.
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