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Vidalia Onion, Tomato and Fresh Basil Salad recipe

This salad is at its best when garden ripetomatoes are used.

Recipe: Vidalia Onion, Tomatoand Fresh Basil Salad

1 large Vidalia onion, sliced
2 large ripe tomatoes, sliced
8 ounces regular mozzarella cheese, sliced
6 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar1 large clove garlic, finely mincedFreshly ground black pepperCoarse kosher or sea salt to taste
1/4 cup fresh basil leaves cut into chiffonade (very thin strips)

  • Place sliced Vidalia onions in a bowlof ice water to cover for several minutes. Drain thoroughly onpaper towels to absorb excess moisture.
  • On salad plates, arrange the slices ofonion, tomatoes and cheese in an attractive overlapping design.
  • Combine the vinegar, garlic, salt andpepper in a small bowl; while whisking constantly, slowly pourinto the mixture the olive oil in a small stream until it isfully incorporated and dressing is emulsified.
  • Drizzle the dressing proportionately overthe salads and garnish with the basil chiffonade. Serve immediately.

    Makes 4 servings.


    • Be sure to slice the onion, tomato andcheese in unform widths not only for eye appeal, but for bestflavor dispertion between the three components.
    • You can use slices of fresh mozzarellainstead of regular mozzarella.
    • Place a tea towel under the bowl whilewhisking to prevent it from slipping and sliding.
    • Other sweet onions such as Walla Walla,Maui Sweet or Texas 1015 can be used also.

    Vidalia Onion Tomato Basil – Kitchen Cat

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    Get this all-star, easy-to-follow Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese recipe from Bobby Flay.

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