Tomato, Gruyère and Red Onion Salad
- TOTAL TIME: 15 MIN
- SERVINGS: 6
Do you remember the last time you had a salad dressing that was not made with olive oil? "My family always used sunflower oilnot olive oil," says Jean-Georges Vongerichten, because sunflowers bloomed abundantly where he grew up in Alsace. The neutral oil has a way of making all the other flavors more vibrant. This zingy salad can be served year-round, though in winter you'll want to substitute grape tomatoes for the beefsteak here.
- 2 beefsteak tomatoes (1 pound), thickly sliced
- Salt and freshly ground pepper
- 3/4 pound Gruyère cheese, shredded (3 cups)
- 1/4 cup sunflower or other mild oil
- 2 tablespoons Melfor vinegar (see Note) or apple cider vinegar
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped flat-leaf parsley
- Arrange the tomato slices on a platter and sprinkle lightly with salt and pepper. Mound the cheese on top and drizzle with the oil and vinegar. Garnish with the red onion and parsley and serve.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.