I savored my first Vidalia onion more than 15 years ago during a business trip to Atlanta. I soon learned these Georgia treasures were mild enough to be eaten like apples, and a colleague sent me home with a 10-lb. bag.
These days, Vidalias are often my top onion choice, adding a distinctive sweetness to any recipe. They’re rich in vitamin C and fat-, cholesterol- and sodium-free. Weight Watchers even chose Vidalia onions as its pick of the season in the spring.
This easy-to-prepare recipe, adapted from The Vidalia Sweet Onion Lovers Cookbook, combines some of summer’s favorite flavors. All of the ingredients should be available at your local natural and organic food store.
Corn, Tomato & Vidalia Onion Salad
Makes 4 servings
- 1½ cups diced ripe tomatoes
- 1/3 cup chopped Vidalia onion
- 2 medium ears fresh corn, cooked and cooled (or 1 cup cooked frozen kernels)
- 15 fresh basil leaves
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- Salt and pepper to taste
- In a medium bowl, combine tomatoes and onion.
- Scrape corn and juice off cobs to make about 1 cup; add to tomato mixture.
- Shred basil leaves; add to tomato mixture.
- In a small bowl or jar with a tight-fitting lid, combine vinegar, oil and 1/8 teaspoon salt. Mix well or shake to combine. Add to tomato mixture; toss to coat. Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour or up to 2 days.
Photo by Lori Grice