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Home Snacks and sides

January 2, 2012

Simple tomato and onion salad with vincotto dressing

A simple, summer-ready tomato salad.

Simple tomato and onion salad with vincotto dressing

Serves 8

Prep

10M

Styling byAlice Storey

Recipe / styling byLisa Featherby

Styling byGlen Proebstel

A light salad is just the thing alongside hearty, smoky barbecued meats, and what better way to present summer’s tomatoes, than in a simple salad.

Ingredients

½ Tuscan red onion or 2 red shallots, thinly sliced into rings

2 heirloom oxheart tomatoes, sliced

2 vine-ripened tomatoes, sliced

400 gm mixed baby tomatoes, such as Kumato, yellow cherry and red cherry

1 cup purple or green basil leaves, coarsely chopped

Vincotto dressing

60 ml extra-virgin olive oil (¼ cup)

1 tbsp vincotto

3 tsp cabernet vinegar

Method

Main

1.Combine onion (or shallot) in a bowl with enough iced water to cover, stand for 10 minutes, then drain.

2.Arrange tomato slices on a platter, top with mixed tomatoes, onion and basil, and season to taste.

3.For dressing, whisk ingredients in a bowl to combine, drizzle over salad and serve.

Drink Suggestion: Pale, dry pinot noir rosé. Drink suggestion by Max Allen
Notes

Styling by Alice Storey

Recipe / styling by Lisa Featherby

Styling by Glen Proebstel

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