Grilled Onion and Tomato Salad
By America's Test KitchenPublished on October 5, 2011
Time
55 minutes
Yield
Serves 4
Ingredients
3 medium red onions (about 1 ¼ pounds), cut into rounds ½ inch thick, rounds left intact3 tablespoons extra-virgin olive oil Salt and ground black pepper 3 small tomatoes (ripe, about 1 pound), cored and cut into wedges ¾ inch thick10 fresh basil leaves, chopped coarse2 teaspoons balsamic vinegar
Before You Begin
Use a high-quality, aged balsamic vinegar. This salad is especially good with grilled meat.
Instructions
- Insert 2 toothpicks into sides of each onion round to keep layers intact on grill. Lay onion rounds on large baking sheet and brush both sides with 2 tablespoons oil. Season generously with salt and pepper.
- Grill onions over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once until lightly charred, about 6 minutes per side. Transfer onions to cutting board and cool slightly. Remove and discard toothpicks. Cut onion rounds in half and place in serving bowl; toss gently to separate layers. Add tomatoes, basil, and salt and pepper to taste; drizzle with remaining 1 tablespoon oil and the vinegar. Toss gently and serve. (Can be covered and set aside for 1 hour.)
Time
55 minutesYield
Serves 4Ingredients
3 medium red onions (about 1 ¼ pounds), cut into rounds ½ inch thick, rounds left intact
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
3 small tomatoes (ripe, about 1 pound), cored and cut into wedges ¾ inch thick
10 fresh basil leaves, chopped coarse
2 teaspoons balsamic vinegar
Ingredients
3 medium red onions (about 1 ¼ pounds), cut into rounds ½ inch thick, rounds left intact
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
3 small tomatoes (ripe, about 1 pound), cored and cut into wedges ¾ inch thick
10 fresh basil leaves, chopped coarse
2 teaspoons balsamic vinegar
Ingredients
3 medium red onions (about 1 ¼ pounds), cut into rounds ½ inch thick, rounds left intact
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
3 small tomatoes (ripe, about 1 pound), cored and cut into wedges ¾ inch thick
10 fresh basil leaves, chopped coarse
2 teaspoons balsamic vinegar
Why This Recipe Works
We found that timing was everything when grilling flavorful vegetables for a salad to accompany chicken, meat, or fish. We cooked the vegetables first and then assembled the salad, which could sit around while we grilled the main course. Because the vegetables in our grilled vegetable salad recipes had to be oiled generously before grilling, we used oil sparingly in the dressing so the salads wouldn’t taste greasy.
Before You Begin
Use a high-quality, aged balsamic vinegar. This salad is especially good with grilled meat.
Instructions
- Insert 2 toothpicks into sides of each onion round to keep layers intact on grill. Lay onion rounds on large baking sheet and brush both sides with 2 tablespoons oil. Season generously with salt and pepper.
- Grill onions over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once until lightly charred, about 6 minutes per side. Transfer onions to cutting board and cool slightly. Remove and discard toothpicks. Cut onion rounds in half and place in serving bowl; toss gently to separate layers. Add tomatoes, basil, and salt and pepper to taste; drizzle with remaining 1 tablespoon oil and the vinegar. Toss gently and serve. (Can be covered and set aside for 1 hour.)
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