Bloody Mary Tomato Salad

 

When I saw this recipe for Bloody Mary Tomato Salad, I knew we would have to make it. How could I resist? This is a Salad you should try if you like spicy Bloody Marys. It is tangy way to serve Tomatoes when they are at their summer peak.

Bloody Mary Tomato Salad

New York Times

 

A Bloody Mary is more than a hangover cure or acceptable brunch tipple; it is also an excellent example of precise and intentional ingredient pairings. There’s tart tomato, balanced with crisp celery, pepped up with piquant hot sauce, Worcestershire sauce and black pepper, then rounded out with lemon. These elements are the inspiration for a simple summer tomato salad, sans the vodka, of course. A brief pickle in lemon juice softens the celery and takes the bite out of the onions. This salad is vegan so rather than Worcestershire, which contains anchovies, soy sauce and balsamic vinegar are used to deliver that same umami and tang. (Vegetarians and vegans, remember this combination for other recipes that ask for Worcestershire!). Serve on its own, with bread to mop up the tasty juices, or toss it through pasta and serve as a salad. This salad will keep and will taste just as good (or even better) the next day.

 

INGREDIENTS

Yield:4 servings

 

FOR THE SALAD

 

2       celery stalks, thinly sliced

1       small red onion or shallot, thinly sliced

1       tablespoon lemon juice (from ½ small lemon)

¼      teaspoon granulated sugar

Kosher salt (such as Diamond Crystal)

2       pounds ripe tomatoes (any variety), cut into roughly 1 to 2-inch pieces

½      teaspoon black pepper

Handful of chopped parsley

 

 

FOR THE DRESSING

 

1       tablespoon soy sauce

1       tablespoon balsamic vinegar

1½ to 2     teaspoons hot sauce, preferably Tabasco

1       clove garlic, grated

½      teaspoon celery salt

2       tablespoons extra virgin olive oil

 

PREPARATION

 

1.            Place celery and red onion in a bowl, and add lemon juice, sugar and ¼ teaspoon of salt. Toss and leave to soften for 5 to 10 minutes while you prepare the rest of the salad.

2.            To make the dressing, combine the soy sauce, balsamic vinegar, hot sauce, garlic, celery salt and olive oil in a bowl and stir to combine.

3.            Tip the celery and red onions into a colander and allow to drain. Squeeze out any excess liquid.

4.            Place the tomatoes in a large bowl and add the celery and onion. Add the dressing, along with the black pepper; stir gently to combine. Taste and season with more salt, if needed. To serve, top with parsley.