+
0 (0)

Categories: Salads, Vegetarian

Tomato Salad in Warm Balsamic Vinaigrette

Late summer is the peak season for tomatoes. When shopping, choose tomatoes that are firm, well shaped, fragrant and deeply colored for their variety. They should be free of blemishes, feel full and heavy for their size and give only ... Read more

Total time: 20 minutes | Serves 2
  • 2 firm tomatoes, cut into 1/4-inch thick slices
  • 4 paper-thin slices small onion, separated into rings
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons balsamic vinegar
  • Coarse salt
  • Freshly ground pepper
  • 1/4 cup crumbled Gorgonzola cheese, chilled
  • 10 basil leaves

Step 1Arrange tomato slices attractively in overlapping pattern on two dinner plates. Arrange onion rings over slices, dividing evenly.

Step 2Cook oil, vinegar, salt and pepper in small skillet over medium heat until simmering, about 1 minute.

Step 3Stir warm dressing and drizzle over salad, dividing evenly on 2 plates. Sprinkle with cheese. Garnish each with 5 basil leaves. Serve immediately while vinaigrette is still warm.

Each serving:
214 calories; 365 mg sodium; 13 mg cholesterol; 19 grams fat; 8 grams carbohydrates; 5 grams protein; 0.86 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
French salad
Fava bean salad with mint, burrata and pistachios
Cobb salad
Hearts of Romaine Salad