Recipe courtesy of Roy Yamaguchi
Show: Cooking Live
Episode: Hawaiian Food
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Make vinaigrette: heat the olive oil in a large saute pan and saute the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.

Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Try and keep the slices in order!

To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add another layer of the greens (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Chilaquiles Strata with Tomatillo Salsa and Tomato-Corn-Avocado Salad with Green Onion Vinaigrette

Recipe courtesy of Bobby Flay

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Onion Strings

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Tyler Florence

Mom's Onion Rings

Recipe courtesy of Food Network

Almost-Famous Bloomin' Onion

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories