This deceptively simple salad is really quite delightful! So few ingredients, so much flavor. The combination of Oliva’s Cranberry-Pear Balsamic and Persian Lime Olive Oil is one of my favorites. The tartness of the tomatoes and Cranberry Pear Balsamic is a perfect balance to the sweetness of the Vidalia. The Persian Lime oil smoothly blends all the flavors together. You certainly could substitute the extra-virgin olive oil and white balsamic (or lemon juice) of your choice, because the vegetables are really the stars of the show in the summer. But if you’re at all tempted to venture into Oliva, this is a great place to start. 

We’re well into Vidalia season already. Did you know that the name Vidalia refers not to the seed variety, but to the place where they’re grown? According to the Vidalia Onion Committee, there are 20 varieties of Yellow Granex onion that can become Vidalia onions. They can only be called Vidalia if grown in certain counties in Georgia. The soil there is low in sulfur, which is why the onions are so sweet. Onions grown elsewhere, even from the same seed variety, won’t taste the same. So get yours now, while they last! Sure, you can get other sweet onions, but these are the real deal.

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 Vidalia onion

12 oz grape tomatoes

2 Tbsp Cranberry Pear Balsamic Vinegar

2 Tbsp Persian Lime Olive Oil

⅛ tsp salt

⅛ tsp freshly-ground black pepper

Preparation:

1.) Chop the onion, and cut the tomatoes in half. Place in a large bowl.

2.) In a separate small bowl, combine the balsamic, salt, and pepper. Whisking constantly, slowly drizzle in the oil.

3.) Pour dressing over vegetables and toss to coat. Serve immediately.