1. In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels. 2. Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified. 3. On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette. 4. Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.) 5. Let salad stand for a minimum of 15 - 20 minutes before serving. 6. COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal. 7. COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta. 8. Buon appetito! ---------------------------------------------------------------------------
Nutrition
Ingredients
