Bloody Mary Tomato Salad
Adapted from Bon Appétit July 2011
¼ C. finely diced red onion
3 Tbsp. vinegar, divided (I used a combo of balsamic and white wine vinegars)
2 lbs. tomatoes chopped (you can also use cherry or grape tomatoes, halved)
1 C. chopped celery hearts (inner stalks and leaves)
2 Tbsp. prepared horseradish
1 Tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
½ tsp. celery seeds
¼ C. extra virgin olive oil
Celery salt and cracked pepper
Mix onion and 1 Tbsp. vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes and celery.
Whisk remaining 2 Tbsp. vinegar, horseradish, and next 3 ingredients in a small bowl. Slowly whisk in oil. Add to bowl with tomato mixture. Toss to coat. Season with celery salt and pepper. Cover and chill.
Can be made 4 hours ahead. Serves 4-6 side dishes