Maui Onion Tomato Salad With Pancetta And Basil Balsamic Vinaigrette Recipes

BIG ISLAND TOMATO AND MAUI ONION SALAD

Steps:

• 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.
• 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.

TOMATO SALAD WITH BASIL AND BALSAMIC

Steps:

• Combine tomatoes, onion and basil in a bowl.
• In a separate bowl or jar, whisk or shake together olive oil and vinegar. Pour over tomatoes and toss to coat. Season with salt and pepper, to taste.
• Serve immediately, or allow the salad to marinate for about 30 minutes - 1 hour at room temperature or in the fridge (if you prefer a cold salad).

BASIL-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

TOMATO SALAD WITH PANCETTA CRISPS

Steps:

• Preheat the oven to 350 degrees F. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven and let cool, then crumble.
• Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
• Combine the tomatoes, cucumber and onion in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
• Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

MAUI ONION DRESSING

Steps:

• Combine the onion, garlic and papaya seeds in the container of a blender or food processor. Blend until smooth. Add the sugar, mustard, lemon juice, vinegar and mayonnaise; puree until blended in. Set to low speed and pour in the vegetable oil in a thin stream. Chill and serve with fresh salad greens.

TOMATO-BASIL SALAD

Steps:

• Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
• Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.