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Tomato and Vidalia Onion Salad with Steak Sauce Dressing


  • 1/4 cup red wine vinegar

  • 3 rounded tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce (eyeball it)

  • 1 teaspoon coarse black pepper (eyeball it)

  • 1 cup canned tomato sauce

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 3 beefsteak tomatoes, sliced 1/2-inch thick

  • 1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices

  • Salt

  • 2 tablespoons parsley leaves, chopped, for garnish


In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire sauce and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat. Next, whisk in the tomato sauce, followed by the EVOO. Let dressing stand.

Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste. Pour dressing over the tomatoes and onions and garnish with chopped parsley.