Name: Big Island Tomato and Maui Onion Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
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; 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.

Big Island Tomato and Maui Onion Salad

Ingredients

Maui Onion Dressing:

Directions

Maui Onion Dressing:

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