Hers's a great tip for this marinated tomato dish - soaking onion slices in ice water before assembling a dish makes them milder. It's a great trick to use for onions that are added to tuna, egg, or chicken salad.
1 small red onion, thinly sliced
4 cups ice water
3/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons water
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 to 1 cup chopped fresh basil
6 tomatoes, thinly sliced
Parmesan cheese curls (optional)
French bread (optional)
How to Make It
Combine onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
Whisk together vinegar, olive oil, 2 tablespoons water, and next 4 ingredients. Stir in basil.
Layer half of tomato slices in a shallow dish. Top with half of onion slices. Drizzle with half of dressing. Repeat with remaining tomato slices, onion slices, and dressing. Cover and chill 30 minutes.
Sprinkle with Parmesan cheese curls, if desired, and serve with bread, if desired. Serve at room temperature.
Note: Recipe may be prepared up to 3 hours ahead.
Per serving (with bread and Parmesan): Calories 203 (36% from fat); Carb 28g; Fiber 2; Fat 8g; Sodium 414mg.
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This recipe is quick and easy and uses ingredients that are usually in my kitchen, especially during the summer months. Substituted Vidalia onions for the red onions; didn't need to soak them. Sometimes I add fresh mozzarella and marinate along with the tomatoes and onions. Other times, I serve it on top of fresh mozzarella. Have also added thinly sliced cucumbers. Recipe made the rounds at the office and is now on many "favorites" lists.
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