Roasted Vidalia Onion, Cherry Tomato And Bacon Salad - cooking recipe

Ingredients

4 Vidalia onions (about 2 lb.), peeled
2 c. cherry tomatoes, quartered
6 slices lean bacon, cooked until crisp and crumbled
1/3 c. minced fresh basil or parsley leaves
1 large garlic clove, minced and mashed to a paste with 1/4 tsp. salt
1 Tbsp. balsamic vinegar
1 Tbsp. red wine vinegar
1/4 c. olive oil

Preparation

Season the onions with salt and pepper.
Wrap them individually in foil.
Bake them in the middle of a preheated 350\u00b0 oven for 45 minutes to 1 hour or until they are tender.
Let the onions cool in the foil and discard the foil.
Chop the onions coarse, discarding the root ends.
In a bowl, toss them with the tomatoes, the bacon and the basil or parsley.