Weekday Vegetarian: Bloody Mary Tomato Salad
Photo Credit: Kelly Rossiter
I admit that I like a Bloody Mary as much as the next person, especially on a hot sunny afternoon. It always seems like a very summery drink to me. It takes me back to carefree summer afternoons at my in-laws' cottage when we would sit under a tree looking out to the lake with a Bloody Mary in hand. In fact, I like the combination of the ingredients of the drink as much as the alcohol content and it makes my tongue tingle just to think about it. So when I saw this recipe using the same ingredients in a salad, I had to try it.This recipe was originally intended as an accompaniment to flank steak, but it would be terrific with grilled tofu. I used it as a side salad and enjoyed it very much that way. It had a great piquant taste that I particularly like.
This recipe is from Bon Appetit, July 2011.
Bloody Mary Tomato Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pound cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1. Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
2. Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. Can be made 4 hours ahead. Cover; chill.
More Bloody Mary Style Recipes
Bloody Mary Soup Shots
Vodka Tomatoes with Basil and Sea Salt
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