BLOODY MARY TOMATO SALAD (for eight)
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch, use more if you’re a celery fan)
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
½ teaspoon celery seeds
¼ cup extra-virgin olive oil
kosher salt and ground black pepper
- Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery and olives.
- Whisk remaining 2 tablespoons vinegar, olive brine, horseradish and next three 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 and chill.
from Bon Appetit Magazine, July, 2011