Big Island Tomato and Maui Onion Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 636
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
Freshly ground black pepper
6 cups mesclun greens
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
Maui Onion Dressing:
1 large Maui onion
2 tablespoons olive oil, plus 1/4 to 1/2 cup
Salt
Freshly ground black pepper
Directions
- 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.