recipe is from The
Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and
Oceans, by Stu Stein with co-authors Mary Hinds (who is Stein's
wife) and Judith H.
fruit salad (remember tomatoes are a fruit) showcases what we think
summer is all about: intense flavor, colorful ingredients and playful
flavor combinations," the authors write. "The resulting tastes
are refreshing and complex without being pretentious or difficult to
make. Find as many different heirloom tomatoes as possible. The range of
flavors and textures will surprise you."
Tomato Salad with
1. Preheat a grill.
2. Toss the onions in a bowl with the oil and season with salt and pepper.
3. Remove the cores from the tomatoes and cut them in various shapes and sizes (wedges, round slices, half-moons, etc.) and reserve.
Place onions on the grill over medium heat and grill until the
onions are tender and caramelized, about 10 minutes.
6. Arrange the tomatoes on the plates. Season with salt
and pepper. Place several slices of grilled onions on top of the
tomatoes and drizzle with pesto vinaigrette. Arrange several basil
leaves on and around tomatoes and sprinkle with additional cracked black
The onions can be grilled ahead of time and refrigerated.
Bring them to room temperature before adding to the salad. Don’t store
tomatoes in the refrigerator as this can make them grainy and mealy and
they lose flavor. As with most produce, buy only what you need. Keep
them on the counter between 55°F and 70°F.
We prefer Tropea Red Torpedo onions because they are mild with
a burst of onion flavor. Tropea is a town in the
Copyright 2005 Seasonal Chef