For someone who doesn’t normally share recipes, I happen to be on a roll.
Living in the northeast means that we basically live in cold with 3 months of ridiculous heat. Those three months must be cherished or you have to wait another 9 months to get them back.
We love to cook and eat outside while we can. Us being New Englanders, means we also have the occasional outdoor fire in the dead of winter, because you can only take so much of the inside. But usually we save those festivities for the nice weather.
I shared my fire pit pizza and I have one more recipe for your outdoor kitchen, grilled vidalia and popped tomato salad.
- 3 Vidalia Onions
- 1 Pint of Cherry or Grape Tomatoes
- Olive Oil
- Balsamic Vinegar
- Dried or Fresh Basil
First, cut your vidalia onions fairly thick and coat with olive oil. Sprinkle with salt to taste.
Place them on the grill and cook each side until the onions soften and become a little translucent.
Add the tomatoes to a pan and cook them over moderate heat until the skins get slightly bubbled and the tomatoes pop open.
Add the tomatoes to the onions. Sprinkle the vegetables with salt and basil and add 1-2 tablespoons of balsamic vinegar with a drizzle of extra virgin olive oil.
That’s all there is to it! This salad makes a great appetizer or side dish. It could even be used as a fantastic addition to some grilled chicken.