Bloody Mary Tomato Salad

Summertime salads can get monotonous...tomatoes, cucumbers, onions, some fresh herbs...you catch my drift. But this salad ratches that up a few notches will some really bold flavors. It's a great accompaniment to a grilled steak or chicken dinner on a hot summer evening, adapted from smitten kitchen.


Ingredients
1/2 medium red onion, finely chopped
3 tbsp. red wine vinegar
3 pints grape tomatoes
5 celery stalks, finely chopped
1/2 cup green olives, finely chopped
2 tbsp. olive brine (from olives above)
2 tbsp. prepared horseradish
1 tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. celery seeds
1/4 cup olive oil
Salt and black pepper


Directions
1. In a large mixing bowl, combine 1 tbsp. vinegar with the chopped red onions and let sit for 10 minutes, stirring occasionally, to soften the kick of the onion a bit.
2. Meanwhile, slice the tomatoes in half, and prepare the celery and olives. 
3. In a mixing cup, whisk together the other 2 tbsp. of vinegar, olive brine, horseradish, Worcestershire, hot sauce and celery seeds.
4. Slowly add the olive oil, whisking as you go, until well combined.
5. Add the tomatoes, celery and olives to the onion mixture.
6. Cover with the olive oil mixture, and season to taste with salt and pepper.
7. Cover and set aside for up to four hours in the refrigerator prior to serving.
*Note: I recommend letting it sit for at least an hour so the flavors have time to combine.