Bloody Mary tomato salad

*I noticed that this recipe got linked on a Gluten Free Recipes For Celiacs facebook page - if you are visiting from there, welcome! Thank you for stopping by. I have many gluten free recipes on this site, and I'm planning on tagging them so that they are easier to find. I hope to get that done soon.* 

I was really excited to finally make this recipe, which I tagged a couple months ago in Bon Appetit - first, because it sounded delicious, and second, because I got to use our very own home grown cherry tomatoes! I am absurdly proud of these tomatoes, because this is the first year we have had any success with gardening. In the last couple years we have managed to kill basil, thyme, sage, and chile pepper plants. And we've grown tomato plants that didn't produce any fruit. But we've learned from our mistakes, and this year we've got a pretty decent yield of cherry tomatoes, as well as chile peppers on the way and some thriving basil and oregano. Our thumbs are no longer black! Maybe not fully green yet, but we're getting there.

Anyway, this is a fun tomato salad that uses Bloody Mary ingredients and flavors. The original recipe pairs this with steak, which is a good choice. The bright, acidic salad is perfect with a rich main course. Home grown tomatoes aren't a strict requirement, but make sure you use fresh ones!

 

Bloody Mary tomato salad

Adapted from the July 2011 issue of Bon Appetit

Serves 4

1/2 cup finely chopped red onion

1 1/2 tbs sherry vinegar, divided

1 lb. cherry or grape tomatoes, halved

1/2 cup chopped celery hearts (inner stalks)

1/4 cup chopped brined green olives, plus 1 tbs olive brine

1 tbs prepared horseradish

1/2 tbs Worcestershire sauce

1/2 tsp hot pepper sauce

1 1/2 tbs extra virgin olive oil

Mix onion and 1/2 tbs vinegar in a large bowl and let sit for 10 minutes, tossing frequently. Add tomatoes, celery, and olives. Whisk remaining 1 tbs vinegar, olive brine, horseradish, Worcestershire sauce, and hot pepper sauce in a small bowl. Slowly whisk in olive oil. Add dressing to the tomato mixture and toss well. Season with salt and pepper. This salad tastes best if it is made at least one hour before serving - store covered in the fridge until ready to serve.