Tomato and Onion Salad

with Balsamic Vinaigrette (Dairy)

Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department

 

Ingredients for the Vinaigrette

30 ml (2 tbsp)

Balsamic Vinegar

15 ml (1 tbsp)

Red Wine Vinegar

15 ml (1 tbsp)

Dijon Mustard

5 ml (1 tsp)

Light Brown Sugar

1 tsp

Garlic, minced

2 ml (1/2 tsp)

Salt

1 ml (1/4 tsp)

Ground Black Pepper

185 ml (3/4 cup)

Extra Virgin Olive Oil

 

Method

To make the vinaigrette, in a medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.

Yield: about 1 cup

 

Ingredients for Salad

5

Fresh Roma Tomatoes

1

Medium White Onion

4

Leaves of Fresh Basil

60 ml (1/4 cup)

Feta Cheese

 

Method

Wedge tomatoes, slice white onion, and mix with balsamic dressing. Top salad with freshly chopped basil and crumbled feta.

 

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