This recipe is delicious with pickled onions, but if you are in a hurry, plain red onions and also very good. This batch of pickled onions is enough for other dishes and only takes a few minutes to make. Plus, I love how they turn pink!
I make enough tomato salad for one meal and never refrigerate the wonderful, organic and farm fresh tomatoes available in summer.
Tomato Salad with Pickled Onions
Tomatoes cut into bite sized pieces
Pickled red or raw onion, sliced very thin
Dash of avocado or extra virgin olive oil
Salt and pepper
Pickled Red Onions
2 large red onions, thinly sliced
1 cup rice wine vinegar
1 cup boiling water
1 teaspoons kosher salt (1/2 teaspoon sea salt)
In a clean glass jar with a tightfitting lid, mix vinegar, and 1 teaspoon kosher salt. Bring a pot of water to a boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well, reserving 1 cup water. Add water to jar and shake. Add onions to the jar with the vinegar. The pickled onions will be ready to use in an hour and will last for weeks in the refrigerator.