Bloody Mary Salad

I am not a big fan of bloody marys. I like the idea of them. Olives? check, tomatoes? yes, please, horseradish? done, hot sauce? love, but all together with tomato juice and vodka? mmm just doesn't do it for me. I'll take a mimosa for my breakfast drink of choice. Still, this salad intrigued me because it has all the elements I do love from bloody marys. The original recipe serves this along side a skirt steak. I'm not posting the steak recipe because, for me, it wasn't my favorite. However, I liked this salad. It was truly flavorful and definitely interesting! Adapted from Smitten Kitchen.

Ingredients:

1 cup finely chopped red onion

3 tablespoons Sherry vinegar, divided

2 pints cherry or grape tomatoes, halved.
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)

1/2 cup chopped brined green olives plus 2 tablespoons olive brine

2 tablespoons prepared horseradish

1 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce

1/2 teaspoon celery seeds

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions:

Place the chopped onions in a large bowl and pour 1 tablespoon sherry vinegar over them, to temper their flavor. Allow them to sit for 10 minutes, stirring occasionally. Add the tomatoes, celery, and olives to the bowl, tossing to mix.

In a small bowl, whisk together remaining 2 tablespoons of sherry vinegar, horseradish, Worcestershire sauce, hot sauce, celery seeds and olive oil. Slowly drizzle dressing over tomato salad, tossing gently to combine until evenly coated. Season to taste with salt and pepper. Refrigerate until ready to serve, up to 4 hours.

 

Linked to Home Sweet Farm Delectable Tuesday and FTLOB Tasty Tuesday.