- 2 c. halved cherry tomatoes - choose a colorful variety
- ½ c. quick pickled red onions
- ¼ c. halved olives - I used kalamata
- ¼ c. thinly sliced green onions
- ¼ c. thinly sliced radishes
- 1 T. fire-roasted hatch chiles
- ½ tsp. finely minced or grated garlic
- 1 T. white wine vinegar
- 3 T. extra virgin olive oil
- Salt and white pepper, to taste
If you do not have the quick pickled red onions already made, please go make them first and then come back to make this salad. This recipe assumes you have the onions already made.
In a medium-sized bowl, toss together the halved tomatoes, pickled onions, olives, green onions, radishes, and hatch chiles; set aside.
In a small bowl, whisk together the remaining ingredients (garlic through salt and white pepper) and pour over the vegetables in the other bowl. Toss to coat and enjoy!
- Yields: 4 servings
- Preparation Time: 15 minutes
Related Articles