Big Island Tomato and Maui Onion Salad

Total Time:
1 hr 10 min
20 min
50 min

6 to 8 servings

  • 1 pint yellow tear-drop tomatoes, halved
  • 1 pint red tear-drop tomatoes, halved
  • 3 large tomatoes, cut into 1-inch pieces
  • 1 Maui onion, cut into 3/4-inch pieces
  • Maui Onion Dressing, recipe follows
  • Salt
  • Freshly ground black pepper
  • 6 cups mesclun greens
  • Maui Onion Dressing:
  • 1 large Maui onion
  • 2 tablespoons olive oil, plus 1/4 to 1/2 cup
  • Salt
  • Freshly ground black pepper
  • In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve.

Maui Onion Dressing:
  • Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour.

  • Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper.

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