the Older Bolder Life Salad Sunday 1 July: 1015 Tomato Salad

Here’s another long time family favorite salad we find ourselves reaching for now that tomato season is in full swing – 1015 Tomato Salad.

The 1015 of course refers to the sweet onion born and bred here in Texas, though I can assure you this dish will be just as delicious with whatever sweet onions you might reach for, whether they be Maui, Walla Walla, or Vidalia. (Brand me a traitor, but after growing and tasting them all over the years, I still think nothing beats a Walla Walla onion.)

The grandmother we sourced the recipe from used to drizzle a teaspoon or so of good raw honey over the salad before serving, but we’ve grown to savor it without; try it both ways if your current routine allows and see what you think…

1 pint cherry tomatoes, halved (grab some mixed colors)
1 pound various ripe tomatoes, trimmed, cut into wedges
1 small Texas 1015 (or other sweet onion), thinly sliced, start with 1/2
1/2 cup fresh basil leaves, torn into small pieces
1/3 cup fresh chives, cut into small pieces (1/2 inch or so)
3 tbsp EVOO or avocado oil
1-2 tbsp good white wine vinegar (perhaps even more)
Good salt and fresh ground pepper to taste

Optional: Drizzle of good honey (no more than 1 tsp)

Prep the tomatoes, onion, and herbs; combine in a bowl with the oil of choice and vinegar (drizzle with the honey if using). Stir it up to ensure all the tomatoes are well coated and season to taste with the salt and pepper. Adjust the vinegar and amount of onion to suit your clan.

Cover and throw in the fridge if not using immediately; don’t make more than 4 hours ahead or the tomatoes will soften too much…

Enjoy.