Tomato Salad & Vinaigrette Recipe

I discovered a fresh tomato salad recipe in the unlikeliest place, a beloved out-of-print magazine.

Remember Everyday Food? The digest-sized magazine ceased publication in December 2012. Geez, that was a decade ago.

I acquired a copy of an early issue a while back, and I honestly can’t remember where. It may have a Goodwill store, it may have been at a yard sale, I’m a little unclear. That’s not really important, I guess. The important part is that it’s a great little magazine. This was an early one, #14 the Special Grilling Issue published in in July/August 2004. In it, I discovered a Steakhouse Tomato Salad recipe, a simple side of sliced beefsteak tomatoes and sweet onions drizzled with a tangy vinaigrette.

My favorite farmers at the weekly market have beautiful heirloom tomatoes this year. I slice and serve the fruits, drizzle with the vinaigrette and *chef’s kiss.* The mini me version of the salad: I take cherry tomatoes, halve them and toss with the vinaigrette for a tasty side salad.

Try this recipe with the best tomatoes you can find, from the farmer’s market or your own garden.

Tomato Salad Tangy Vinaigrette

adapted from Everyday Food

3 tablespoons olive oil

2 tablespoons cider vinegar

2 tablespoons ketchup

1 1/2 teaspoons sugar

1 teaspoon sweet paprika

1/2 teaspoon Worcestershire sauce

Pinch salt

1. Measure out all vinaigrette ingredients, olive oil to salt, into a clean glass jar. Place lid on top, seal and shake shake shake until combined.

Make the Salad

Core and slice a couple large beefsteak-type tomatoes. Halve and slice one large sweet onion, like a Vidalia. Fan on a plate and drizzle with vinaigrette.

Halve cherry tomatoes and place in a bowl, drizzle with vinaigrette, toss and serve.

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