Vidalia Onion Tomato And Basil Salad Recipes

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VIDALIA ONION, TOMATO AND BASIL SALAD



Vidalia Onion, Tomato and Basil Salad image

Make and share this Vidalia Onion, Tomato and Basil Salad recipe from Food.com.

Provided by rosasharn

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 large vidalia onion, chopped
2 large tomatoes, chopped
1/2 lb lowfat mozzarella cheese, chopped
6 tablespoons olive oil
2 tablespoons wine vinegar
1/4 cup basil, chopped
pepper
1/2 teaspoon garlic, chopped

Steps:

  • Mix all ingredients together and let marinate 20 minutes at room temperature.

Nutrition Facts : Calories 237.2, Fat 19.7, SaturatedFat 5.7, Cholesterol 24.2, Sodium 238.8, Carbohydrate 5.9, Fiber 1.2, Sugar 3.1, Protein 10.1

ROASTED VIDALIA ONION, CHERRY TOMATO, AND BACON SALAD



Roasted Vidalia Onion, Cherry Tomato, and Bacon Salad image

Categories     Salad     Onion     Tomato     Side     Bake     Quick & Easy     Basil     Bacon     Summer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

4 Vidalia onions (about 2 pounds, available seasonally at specialty produce markets and some supermarkets), peeled
2 cups cherry tomatoes, quartered
6 slices of lean bacon, cooked until crisp and crumbled
1/3 cup minced fresh basil or parsley leaves
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup olive oil

Steps:

  • Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350°F. oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil. In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.

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