Virtually Vegan

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