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I loved this salad! I had fresh garden greens, herbs, and tomatoes in need of using and this recipe perfectly fit the bill. My tomatoes were small heirloom and I thought the orange color that one of them lent looked very pretty in the salad. I "crushed" my tomatoes in the mini food processor, having never used fresh crushed tomatoes before. I mixed my greens with basil, oregano and chives. I used Israeli couscous. I think the red onions could be optional. I ate them with my first serving, but forgot them in my second serving and didn't notice. I already put this in my keeper file and will be making again. Thanks!
Another winning recipe thanks Rita! We LOVED the white balsamic vinegar and the gorgonzola dressing - so sophisticated and with a real ZING! I served this couscous salad on a bed of mixed fresh herbs and salad herbs from the garden - rocket, sorrel, mint, basil. thyme and baby chard leaves. I forgot to add the sliced red onion for the photos!!! But, we DID eat the salad with the onion afterwards.......made for the Magic of Herbs event in the Photo's Forum and very much enjoyed. FT:-) PS: I used home-grown heirloom tomatoes from my potager - green and red ones!
Soooo delicious! I'll bet this would be wonderful with your home grown tomatoes and herbs, Rita. I had to make due with the best grocery store stuff I could find and serve this salad on some organic baby field greens with mixed herbs. I used stilton instead of the gorgonzola because that's what I had on hand.