Italian Soups and Salads Recipes - Tomato Salad with Pickled Red Onions

Ingredients            

• 1 cup balsamic vinegar

• 4 to 6 assorted heirloom tomatoes or other tomatoes, sliced

• Salt

• Black pepper

• 1/2 cup olive oil

• 1 recipe Pickled Red Onions

• 1 cup shredded ricotta salata cheese or mozzarella cheese (4 ounces)

• 1 cup loosely packed small basil leaves

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Method:

1. In a small saucepan bring balsamic vinegar to boiling. Reduce heat to medium. Simmer, uncovered, about 20 minutes or until reduced to 1/3 cup. Let cool.

2. Arrange tomato slices on four salad plates. Sprinkle with salt and pepper. Drizzle with olive oil. Drizzle the reduced balsamic vinegar over tomatoes.

3. Sprinkle tomatoes with Pickled Red Onions and shredded ricotta salata cheese. Top with basil leaves. Serve immediately.

PICKLED RED ONIONS: In a medium saucepan cook 1 cup thin wedges red onion in lightly salted boiling water for 45 seconds; drain. In a medium bowl combine the red onion; 1 cup cold water; 1 cup rice vinegar; 2 cloves garlic, halved; and 2 teaspoons cumin seeds. Cover and chill for 3 to 24 hours. Drain before using.