Tomato and Cornichon Balsamic Salad

I accidentally made something delicious the other day while I was snacking. And ever since, I have been craving it. So last night’s dinner was a repeat of this Tomato and Cornichon Salad I made with the sweet fig balsamic I have still from my mom’s gift basket to me a few months ago. It is so good and refreshing and fresh. You could put it atop a bed of lettuce, probably arugula would be best, or make sourdough crostini, like I did.

2 large Roma Tomatos
1/4 cup sliced white onions, cut into quarter slices
10 cornichon pickles
3 ounces sharp, hard white cheddar
3 tbs good olive oil
3 tbs thick, sweet, good balsamic vinegar
(I used a fig balsamic)
Salt and Pepper to taste

Start by getting out a large, lovely bowl to put your salad in. Pour in the olive oil. Next, add your sliced white onions. Season aggressively with salt and pepper. I do this step first to have the olive oil pick up the flavor from the onion, so it flavors the entire salad.

Take the Roma Tomatoes, and slice into 1/4 inch rounds. Next, cut each round in half and then in half again. You should have a stack of quarter tomato slices. Add them to the bowl with the onions, and toss. You need to taste the seasoning at this point. Is there enough salt and pepper? If not, add some more.

Once the tomatoes and onions are marinating, it is time to work on the pickles, which can be a little tricky. Essentially, you want to take each pickle and carefully slice them in half LONG WAYS. Then, you take each half and slice them in half again. Essentially, quarter pickles cut in the longer direction. Once done, add them to the tomato and onions mixture.

Once tossed, take your 3 ounces of cheddar cheese and rough chop it into some larger blocks, some smaller, etc. Add the cheese to the vegetable mixture.

When everything is tossed and incorporated, it is time to add the balsamic. Add the 3 tbs balsamic, and carefully toss the salad. Coat everything in the sweet dark liquid!

 

At this point, you can dig in. It is that good. Or, you can toss it in a salad. Or you can make sourdough crostini, like I did, and pile it on top of the toasts. (For directions on how to make crostini, click here.) Either way, this meal is homey and hearty enough to stand on its own as a delicious dinner with a bold glass of wine. Or, make it for your next party and serve it as an appetizer. It would even be great to take on a French Country themed picnic. Bon Appetite!

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