Monday, April 22, 2013

Bloody Mary Tomato Salad

Here's a great idea for Mother's Day (or any day really...), Bloody Mary Tomato Salad. I can see this on a Brunch Buffet or at a fancy sit-down dinner. While warm from the vine seasonal tomatoes aren't available yet, cherry or grape tomatoes do offer good flavor. I used de-seeded plum tomatoes because,
say it with me now... That's what I had on hand-right:@)
What I did differently: Cut back the olive oil to 2 Tblsp, used a sweet onion and cider vinegar. This salad has a lot of big flavors, the horseradish is really great and I will be making this again.

Bloody Mary Tomato Salad-modified from Epicurious
1 C red onion, chopped-I used a Spanish onion
3 Tblsp sherry vinegar-I used cider vinegar
2 pounds cherry or grape tomatoes, halved-I used plum tomatoes
1 C chopped celery hearts
1/2 C chopped brined green olives
2 Tblsp olive brine
2 Tblsp prepared horseradish
1 Tblsp Worcestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 C extra virgin olive oil-I used 2 Tblsp
S&P to taste
Optional addition: 2 Tblsp Vodka-I saw this on another recipe
  1. Mix onion and 1 Tblsp vinegar. Let sit for 10 minutes, mixing often.
  2. Add veggies to onion.
  3. In separate bowl mix brine, horseradish, Worcestershire, hot sauce and celery seed. Slowly stream in olive oil.
  4. Mix with veggies, add S&P to taste, cover and chill. 
  5. Can be made up to 4 hours in advance.
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