Simple tomato and onion salad with vincotto dressing

AT A GLANCE

  • Serves 8 people

  • ½ Tuscan red onion or 2 red shallots, thinly sliced into rings
  • 2 heirloom oxheart tomatoes, sliced
  • 2 vine-ripened tomatoes, sliced
  • 400 gm mixed baby tomatoes, such as Kumato, yellow cherry and red cherry
  • 1 cup purple or green basil leaves, coarsely chopped
  •  
  • Vincotto dressing
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tbsp vincotto
  • 3 tsp cabernet vinegar
01   Combine onion (or shallot) in a bowl with enough iced water to cover, stand for 10 minutes, then drain.
02   Arrange tomato slices on a platter, top with mixed tomatoes, onion and basil, and season to taste.
03   For dressing, whisk ingredients in a bowl to combine, drizzle over salad and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY , ALICE STOREY

Photography:

SHARYN CAIRNS

Styling:

GLEN PROEBSTEL , LISA FEATHERBY

Drinking Suggestion:

PALE, DRY PINOT NOIR ROSÉ. , suggested by MAX ALLEN

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