Summer Tomato Salad

By chris5863

Ingredients

• 1 1
• medium red onion, very thinly sliced and cut up (1 cup)
• 1/3 1/3
• cup white wine vinegar
• 1 1
• tablespoon organic cane sugar
• 3/4 3/4
• teaspoon salt
• 2 2
• teaspoons Dijon-style mustard
• 2 2
• tablespoons white balsamic vinegar
• 1/2 1/2
• teaspoon freshly ground black pepper
• 1/4 1/4
• cup extra-virgin olive oil
• 2 1/2 2 1/2
• pounds ripe red, yellow, green, and/or orange tomatoes, cut into wedges

Details

Adapted from bhg.com

Preparation

Step 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.
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.
Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens.