Cherry Tomato and Onion Salad
By America's Test KitchenPublished on November 9, 2011
Time
15 minutes, plus 30 minutes salting and 30 minutes standing
Yield
Serves 4
Ingredients
2 pints cherry tomatoes, halved (quartered if large)Salt 3 tablespoons extra-virgin olive oil ½ medium red onion, chopped fine2 tablespoons white wine vinegar 2 tablespoons minced fresh parsley leaves pinch cayenne pepper
Instructions
- Toss tomatoes with 1/2 teaspoon salt in colander set inside bowl. Let drain for 30 minutes.
- Meanwhile, heat oil and onion in small skillet over medium-low heat until onions are just tender, 5 to 7 minutes. Transfer to large bowl and cool completely, about 20 minutes. Whisk in vinegar, parsley, and cayenne.
- Toss drained tomatoes with onion mixture and let stand at room temperature for 30 minutes. Season with salt. Serve.
Time
15 minutes, plus 30 minutes salting and 30 minutes standingYield
Serves 4Ingredients
2 pints cherry tomatoes, halved (quartered if large)
Salt
3 tablespoons extra-virgin olive oil
½ medium red onion, chopped fine
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley leaves
pinch cayenne pepper
Ingredients
2 pints cherry tomatoes, halved (quartered if large)
Salt
3 tablespoons extra-virgin olive oil
½ medium red onion, chopped fine
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley leaves
pinch cayenne pepper
Ingredients
2 pints cherry tomatoes, halved (quartered if large)
Salt
3 tablespoons extra-virgin olive oil
½ medium red onion, chopped fine
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley leaves
pinch cayenne pepper
Why This Recipe Works
The combination of cherry tomatoes and onions makes a perfect summer salad, as long as the tomatoes don’t become watery and the onion isn’t too harsh. For our Cherry Tomato and Onion Salad recipe, we found that halving and salting the tomatoes and discarding the liquid they exuded kept the salad from turning watery. Heating the chopped onion briefly in olive oil softened its flavor and texture, and the resulting onion-infused olive oil made the perfect mild vinaigrette for our Cherry Tomato and Onion Salad.
Instructions
- Toss tomatoes with 1/2 teaspoon salt in colander set inside bowl. Let drain for 30 minutes.
- Meanwhile, heat oil and onion in small skillet over medium-low heat until onions are just tender, 5 to 7 minutes. Transfer to large bowl and cool completely, about 20 minutes. Whisk in vinegar, parsley, and cayenne.
- Toss drained tomatoes with onion mixture and let stand at room temperature for 30 minutes. Season with salt. Serve.
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