Pickled Tomato Salad
The recipe Pickled Tomato Salad can be made in roughly 20 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 67 calories, 1g of protein, and 3g of fat per serving. This recipe serves 6. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up salt, cider vinegar, onion, and a few other things to make it today.
In a bowl, combine tomatoes, green pepper, onion and basil; set aside. In a saucepan, bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes.
Remove pickling spices; cool to room temperature.
Pour over vegetables. Cover and refrigerate at least 1 hour before serving.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Pedroncelli Signature Selection Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Pedroncelli Signature Selection ChardonnayRich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.