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

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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 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