Summer Tomato Salad
Make the most of juicy summer tomatoes with a bright and colorful salad topped with quick pickled red onions.
1 medium red onion very thinly sliced and cut up (1 cup)
1/3 cup white wine vinegar
1 tablespoon sugar
¾ teaspoon salt
2 teaspoons Dijon-style mustard
2 tablespoons white balsamic vinegar
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
2 ½ pounds ripe red, yellow, green, and/or orange tomatoes cut into wedged red onions.
1. Place onion slices in a medium heatproof bowl; set aside. In a small saucepan warm the white wine vinegar, sugar, and 1/2 teaspoon of the salt over medium heat, stirring to dissolve sugar. Pour over onions; toss to coat. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
2. For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
3. Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens (optional).
Fat: 6 g
Carbohydrates: 8 g
Protein: 1 g
Fiber: 2 g
Sugar: 5 g
Sodium: 117 mg