FARGO — Our garden is still going strong with bumper crops of beautiful homegrown tomatoes and onions, which we are happy to enjoy for as long as Mother Nature will allow it. We have tomatoes of all colors, sizes, shapes and textures.
In the past month or so, we have picked over 50 pounds of homegrown tomatoes to use in sauces, salsas, salads, sandwiches and even baked goods.
Today’s harvest included a wonderful assortment of firmer varieties, like San Marzano (Roma), sweet red and golden cherry tomatoes and yellow pear tomatoes, just the kind I need to make this delicious Rustic Tomato and Onion Salad.
Quick and easy to prepare, this is a simple recipe that benefits from using the freshest ingredients. If you do not have a home garden, I highly encourage you to explore the wonderful farmers markets in our area, which are still in full swing until mid- to late October.
Contributed / Sarah Nasello
Firm tomatoes are ideal for this salad, as they hold their shape and water well and won’t become mushy when tossed with the onions and dressing.
When choosing tomatoes, stick with medium or small varieties and avoid larger tomatoes like beefsteak and cannonball. While they are terrific when sliced, their excess water content will cause them to break down more quickly when sliced than firmer types.
If using a variety of tomatoes, I like to slice larger fruits into wedges and smaller varieties in half or quarters, depending on their size.
I have lovely Vidalia onions growing in my garden this year, and they have a beautifully mellow flavor with a subtle touch of sweetness. You can also use red, yellow or white onions for this recipe.
Contributed / Sarah Nasello
If the onion’s flavor is too sharp, you can soak the slices in cold water for 15 to 20 minutes to temper their heat and keep them crisp in the salad. Additionally, I cut the onion into thin slices, which also helps to soften its bite.
To dress the salad, I make a simple marinade of extra-virgin olive oil, red wine vinegar, dried oregano, salt and pepper. I learned this from my mother-in-law, and it is my husband’s favorite salad dressing.
Because there are so few ingredients in this salad, I recommend using a good quality, extra-virgin olive oil so that its piquant flavor can really shine. This is the perfect time to use that bottle of good olive oil you’ve been saving for just “the right recipe.”
This salad is best when served immediately after it is made, so that the tomatoes don’t have time to break down and become mushy. Leftovers can be refrigerated for up to two days, but expect the tomatoes to lose some of their firmness over time.
Simple, quick, colorful and delicious, this Rustic Tomato and Onion salad is the perfect way to display the bounty of late-summer abundance.
Contributed / Sarah Nasello
Rustic Tomato and Onion Salad
Serves: 4 to 6
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2½ teaspoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound firm tomatoes (about 4 cups) *not beefsteak
- 1 medium sweet onion, thinly sliced
*Slice larger tomatoes like Roma and Campari into wedges and smaller tomatoes like cherry, grape and pear into halves or quarters
Directions:
In a small bowl, whisk together the olive oil, vinegar, oregano, salt and pepper until well combined and fully emulsified. Taste and add more oregano and seasoning as desired.
Place the sliced tomatoes and onions in a large bowl. Add the dressing and toss gently to combine. Taste and add more salt and pepper as needed. For the best result, serve immediately.
Leftovers may be stored in the refrigerator for up to 2 days.
Contributed / Sarah Nasello
