salads

bloody mary tomato salad

the-pig-and-the-fig-bloody-mary-tomato-salad

the-pig-and-the-fig-bloody-mary-tomato-salad

Tomato season is slipping through our fingers about as fast as the evening light.  Make this while you can!  Seriously.  Don't wait until you've got nothing to choose from but some sketchy hothouse imports.

This is another one of those 10 minute-make-ahead-type-accompaniments that makes you look like a boss.  Serve it with any grilled meat or fish but especially with a juicy, spice rubbed steak.  And a mixed green salad with crunchy radishes, slightly blanched and cooled sugar snap peas (click here for the method) and some crumbled blue-type cheese, crusty bread and you've got yourself one delicious veggie-packed meal.  Sharpen your knife, please, and try to keep everything in relatively uniform size for a better mouth-feel.

I know that some of you may be thinking that you want to booze this up with a little splash of vodka but it's not really necessary. You'll be better served with it in your glass, friends.  Trust me.

bloody mary tomato salad

adapted from Bon Appetit

about 2 lbs. cherry, grape or any small-type firm tomato, halved or quartered

3/4 c red onion, diced

1 c celery, peeled and diced

1/2 c brined olives, pitted and chopped

2 T olive brine

3 T horseradish (I love Bubbies)

1 T Worcestershire (I used fish sauce)

1-2 t sriracha or tabasco

1/2 t celery seeds

3 T apple cider vinegar

1/4 extra virgin olive oil

salt and pepper to taste

the-pig-and-the-fig-bloody-mary-tomato-salad

the-pig-and-the-fig-bloody-mary-tomato-salad

Whisk together the vinegar, horseradish, sriracha, olive brine, worcestershire and slowly add the olive oil until emulsified.  Add the remaining ingredients and adjust seasonings to your taste.  Refrigerate for up to 4 hours before serving.  A quick head's up: it doesn't hold up for very long after that because all of the acid starts to turn the tomatoes soft so eat up!