Grilled Tomato, Potato and Red Onion Salad Recipe

Grilled Tomato, Potato and Red Onion Salad

This grilled tomato, potato, and red onion salad is a hearty, colorful blend of tender Greenhouse vegetables tossed with a drizzle of olive oil. It’s the perfect Summer side, combining bold flavors and satisfying textures in every bite.

Prep Time: 1 hr

Cook Time: 3 mins

Total Time: 1 hr 3 mins

Serves: 4

Ingredients

2 red onions, thinly sliced
3 large GREENHOUSE on-the-vine tomatoes, chopped
2 cups of small white potatoes, boiled in their skins until done
1 1/2 tbsp white wine vinegar
1 tbsp caster sugar
2 tsp salt
1 tbsp parsley, chopped
1 tbsp chives, chopped
1 tbsp mint, chopped
3 tbsp olive oil
Olive oil for brushing

DIRECTIONS

Begin by mixing the sliced onions with the salt, vinegar and sugar. Leave for 1/2–1 hour, stirring occasionally, then squeeze the now floppy onions with your hands and place in a salad bowl. Reserve the juices.
Preheat a ridged griddle. Peel the cooked potatoes and slice them about 1cm (1/2in) thick. When the griddle is hot, brush it lightly with a little oil. Brush each side of each potato slice with oil and griddle for about 2-3 minutes until striped with dark marks on either side. Alternatively, you can grill or barbecue them.
Add the grilled potato slices to the onions, together with the tomatoes, mixed herbs and the juice from the onions. Mix and season with pepper, but no more salt. Just before serving, stir in the sunflower or olive oil.

JUST ADD GREENHOUSE GOODNESS

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Ingredients

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