Steakhouse Tomato Salad
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2004
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons ketchup
- 1 1/2 teaspoons sugar
- 1 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- Coarse salt
- 2 large tomatoes, cored and thickly sliced
- 1 sweet onion (such as Vidalia), halved and thinly sliced
In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.
Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.