I think not.
|My Homegrown Tomatoes|
First we started with the BLT sandwiches and then the tomatoes went into basic lettuce salads. Of course we both love the caprese salads, so we had to have those. Then it was back to more BLTs. After I thought we better cut back on all the pork, I also made a pineapple-tomato salsa that was excellent on some grilled salmon. Eating them plain with just salt and pepper is great but I wanted to add a few new recipe ideas to my cookbook folder.
Hunting through Pinterest for fresh tomato recipes, I came across the one below. It was still very refreshing and the grilled onions gave it a unique and interesting flavor. I will be making this again soon. I changed the recipe slightly for my own taste and ingredients on hand, if you would like the link to the original recipe, click on the picture below.
Fresh Tomato Salad with Grilled Onions
A summer side dish with grilled onions adapted from a recipe by chef Rob Rainford.
1 red or yellow onion, sliced into 1" rings
2 tbsp canola or grape-seed oil
salt and freshly cracked black pepper to taste
6 medium homegrown tomatoes
1/4 cup grape-seed oil
1/4 cup cider vinegar
1/4 cup white vinegar
3 tbsp finely chopped fresh tarragon
1 tsp Dijon mustard
salt and freshly ground pepper to taste
Step 1: Two hours before grilling, whisk the vinaigrette ingredients together in a bowl and add onion rings, tossing to coat. Marinate at room temperature.
Step 2: Fire up your charcoal or preheat your gas grill. Grilling temperature should be around 325°F to 350°F. Prep the grill for cooking over direct heat.
Step 3: Core the tomatoes and cut them lengthwise into quarters. You want large, chunky pieces for this rustic grilled salad.
Step 4: Remove the onion rings from the vinaigrette, reserving the vinaigrette. Brush the onion rings lightly with a little oil and season them with salt and black pepper.
Step 5: Place the onion rings on the grill and cook until lightly charred, 6-10 minutes per side on medium-high heat.
Step 6: Remove onion rings from the grill and set aside to cool slightly. Whisk the vinaigrette until nice and thick.
Step 7: To assemble the salad, combine the tomatoes, cooled onion rings and vinaigrette in a bowl and you're done. Serve this salad buffet-style or in individual salad bowls.
For more check out my pinboard....
Have you tried any new fresh tomato recipes this season?