Heirloom Tomato Salad with Grilled Red Torpedo Onions and Pesto Vinaigrette

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Heirloom Tomato Salad with Grilled Red Torpedo Onions and Pesto Vinaigrette

 

Salad:

2 red Torpedo onions, peeled, cut into half moons and thinly sliced

1/4 cup olive oil

1 pound various heirloom tomatoes (approximately 4 to 6 tomatoes)

kosher salt or course sea salt and cracked black pepper, to taste

1/4 cup pesto vinaigrette

basil leaves for garnish

 

Pesto Vinaigrette:

1 clove garlic, peeled

kosher salt, to taste

1/4 cup toasted pine nuts (optional)

2 cups fresh basil leaves, stems removed

4 tablespoons red wine vinegar

3/4 cup extra virgin olive oil

cracked black pepper, to taste

 

Preheat a grill.

Toss the onions in a bowl with the oil and season with salt and pepper.

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.

To make vinaigrette, in the bowl of a food processor, purée garlic and salt

until a paste is formed. Add pine nuts and basil and process until a fine paste

formed. With motor running, add vinegar and then slowly add oil in a thin stream

until the mixture is emulsified. Taste and adjust seasoning.

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 pepper

 

 

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