spinner
Food & Wine

Tell Us What You Think

Tomato, Gruyère and Red Onion Salad

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Tomato, Gruyère and Red Onion Salad

  • fast FAST
  • web exclusive WEB EXCLUSIVE
TOTAL TIME: 15 MIN
SERVES: 6
Do you remember the last time you had a salad dressing that was not made with olive oil? "My family always used sunflower oil--not olive oil," says Jean-Georges Vongerichten, because sunflowers bloomed abundantly where he grew up in Alsace. The neutral oil has a way of making all the other flavors more vibrant. This zingy salad can be served year-round, though in winter you'll want to substitute grape tomatoes for the beefsteak here.
ingredients
  • 2 beefsteak tomatoes (1 pound), thickly sliced
  • Salt and freshly ground pepper
  • 3/4 pound Gruyère cheese, shredded (3 cups)
  • 1/4 cup sunflower or other mild oil
  • 2 tablespoons Melfor vinegar (see Note) or apple cider vinegar
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped flat-leaf parsley
directions
  1. Arrange the tomato slices on a platter and sprinkle lightly with salt and pepper. Mound the cheese on top and drizzle with the oil and vinegar. Garnish with the red onion and parsley and serve.

SERVE WITH In Alsace this salad is served with cold chunks of cervelas, a knockwurstlike sausage, but it's also delicious when cooked with grilled or roasted chicken, pork chops or steak.

NOTES Melfor vinegar, a typical Alsatian condiment seasoned with honey and infused with herbs, is available at melfor.com.

Recipe by Jean-Georges Vongerichten
This recipe originally appeared in July, 2005.