Big Island Tomato and Onion Salad


A few days before the party I decided the meal needed something more to round it out and so I chose this salad. It is tasty and very colorful. This dish highlights all the tasty tomotoes in season right now. When topped with the tangy Maui Onion Dressing this salad will perk up your party table!

This is one you can make all the components the day before and assemble right before.

Big Island Tomato and Onion Salad
adapted from Emeril Lagasse

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
Freshly ground black pepper
6 cups mixed baby greens

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:
1 large Maui onion
2 tablespoons olive oil, plus 1/4 to 1/2 cup
Freshly ground black pepper

roasted maui onions

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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