J. Devoti Trattoria’s Anthony Devoti, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/j-devoti-trattorias-anthony-devoti/ Your Guide to St. Louis Restaurants, Recipes, and Food Culture Wed, 30 Jul 2025 09:02:14 +0000 en-US hourly 1 https://www.saucemagazine.com/wp-content/uploads/2025/07/cropped-sauce-magazine-favicon-Katrina-Behnken-32x32.png J. Devoti Trattoria’s Anthony Devoti, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/j-devoti-trattorias-anthony-devoti/ 32 32 248446635 J. Devoti’s Trattoria’s Garden Tomato Salad https://www.saucemagazine.com/recipes/j-devotis-trattorias-garden-tomato-salad-17365874/ Tue, 06 Aug 2019 09:00:00 +0000 https://www.saucemagazine.com/recipes/j-devotis-trattorias-garden-tomato-salad-17365874/

6 servings

The post J. Devoti’s Trattoria’s Garden Tomato Salad appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

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INGREDIENTS

For the vinaigrette:
1 clove garlic
Reserved spring bulb onion green tops
1 Tbsp. water, plus more as needed
1/3 cup balsamic vinegar
1 Tbsp. whole-grain mustard
1 cup olive oil
Freshly ground black pepper and kosher salt, to taste

For the salad: 
3 spring bulb onions
3 to 4 heirloom or large red tomatoes, cubed, or 4 cups cherry tomato, halved
2 English or soyo long cucumbers, thinly sliced
1 cup green beans, cut into ½-inch lengths and blanched
Freshly ground black pepper and kosher salt, to taste
Vinaigrette, to taste (recipe follows)
½ to ¾ cup feta or other cheese

PREPARATION

For the vinaigrette:
• In a food processor, add the garlic, onion greens and water and pulse until blended. 

• Add the vinegar and mustard, pulse, and then slowly add the oil in a steady stream with the food processor running until the oil is just emulsified. Add the pepper and salt and incorporate.


For the salad: 
• Thinly slice the onions. Reserve Ÿ of the green tops and set aside for the vinaigrette.

• In a large bowl, combine the sliced onion, tomatoes, cucumbers, green beans, pepper and salt. Toss with vinaigrette to taste.

• Refrigerate 1 to 4 hours before serving, or up to 24 hours.

• Place in serving bowl and top with the feta.

The post J. Devoti’s Trattoria’s Garden Tomato Salad appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

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