Roasted Bacon-Onion and Tomato Salad
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INGREDIENTS 4 Vidalia onions, about 2 pounds
2 cups cherry tomatoes, quartered
6 slices bacon cooked crisp and crumbled
1/3 cup minced fresh basil or parsley leaves, I prefer basil
1 large garlic clove, minced and mashed to a paste
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 cup olive oilSeason the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350 degree oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil.
Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil.
In a small bowl whisk togethre the garlic paste, the vinegars, and salt and pepper, to taste. Add the oil in a stream, whisking dressing until it is emulsified. Pour the dressing over the salad and toss well.
Serve it chilled or at room temperature. A nice accompaniment to grilled chicken or beef.
Makes 6 servings