With a dynamic blend of vibrant tomatoes and slow-roasted onions, this side dish brings an intense explosion of fresh flavors that beautifully accent your grilled main course. The marriage of these juicy tomatoes with caramelized onions makes the perfect addition to your BBQ fiesta.
This recipe comes from our brand new Bastard vacation special ram-packed with BBQ inspiration and cocktails inspired by our friends at Don Papa, carefully curated to guide you in creating the ultimate party food.
Turn on your Bastard , shake some fabulous cocktails and this holiday season is all about great food, good friends and Bastard flavors.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
For the tomato salad:
- Ripe tomatoes, sliced or chopped
- Cucumber, sliced
- Fresh basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Salt and pepper to taste
For the roasted red onions:
- 2 red onions
- Olive oil
- Salt and pepper
For the tomato salad:
1. Prepare the tomatoes, cucumber and basil as and place in a large bowl.
2. Drizzle the ingredients in the bowl with extra virgin olive oil and balsamic vinegar. The proportions can be adjusted to taste, but start with about 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Adjust based on your personal preference.
3. Season the salad with salt and pepper and toss to evenly distribute the dressing.
4. Let the tomato salad sit for a while to absorb the flavors.
For the roasted red onions:
1. Cut the top and bottom of the red onions and peel off the skin.
2. Cut the onions lengthwise into quarters, leaving the root intact to hold the layers together.
3. Drizzle the sliced onions with olive oil and season with salt and pepper.
4. Place the roasted red onions cut side up on The Bastard, preferably on indirect heat.
5. Close the barbecue lid and roast the onions for about 20-30 minutes or until they are soft and
caramelized.
Making:
1. Place the roasted red onions on a serving platter.
2. Dress the tomato salad over the roasted onions.
3. Garnish the salad with additional basil leaves and a drizzle of additional olive oil and balsamic vinegar if desired.
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