Grilled Tomato Salad

This vibrant grilled tomato salad transforms simple vine-ripened tomatoes into a smoky, caramelized delight. The high heat of the grill or broiler brings out the natural sweetness of the fruit while adding a pleasant char. A zesty dressing made from fresh lemon juice, minced garlic, and serrano chile provides a sharp, spicy kick that cuts through the richness. Tossed with crusty bread and dressed with extra-virgin olive oil, it offers a beautiful contrast of textures. Its a perfect light lunch, a refreshing summer side dish, or a quick vegan main that feels effortlessly elegant yet deeply comforting.

Cooking Method: Grilling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 257.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant grilled tomato salad transforms simple vine-ripened tomatoes into a smoky, caramelized delight. The high heat of the grill or broiler brings out the natural sweetness of the fruit while adding a pleasant char. A zesty dressing made from fresh lemon juice, minced garlic, and serrano chile provides a sharp, spicy kick that cuts through the richness. Tossed with crusty bread and dressed with extra-virgin olive oil, it offers a beautiful contrast of textures. Its a perfect light lunch, a refreshing summer side dish, or a quick vegan main that feels effortlessly elegant yet deeply comforting.

Ingredients

1 tablespoons Extra-virgin olive oil
1 tablespoons Fresh lemon juice
2 cloves Garlic -- minced
1 serrano Chile -- seeded and minced
3 dashes Worcestershire sauce
1 teaspoons Kosher salt
Plus more to taste
1 teaspoons Freshly ground black pepper
Plus more to taste
4 large Vine-ripened tomatoes -- quartered
1/2 loaf Crusty bread
Sliced or torn
1/2 pound

Directions

1
Preheat your grill to medium-high heat or set your oven broiler to high.
2
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, minced serrano chile, Worcestershire sauce, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper to create the dressing. Set aside.
3
Slice the vine-ripened tomatoes into quarters and arrange them cut-side down on the hot grill grates or a broiler-safe baking sheet.
4
Grill or broil the tomatoes for 3 to 5 minutes, or until the cut surfaces are charred and blistered but the tomatoes are still firm.
5
While the tomatoes are cooking, slice or tear the crusty bread into bite-sized pieces.
6
Transfer the grilled tomatoes to a large serving platter or bowl.
7
Scatter the bread pieces over the hot tomatoes.
8
Drizzle the prepared dressing evenly over the tomatoes and bread.
9
Toss gently to combine, allowing the bread to absorb some of the flavorful juices and dressing.
10
Taste and adjust seasoning with additional salt and pepper if desired.
11
Serve immediately while the tomatoes are still warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 257.5kcal

% Daily Value *
Total Fat 5.9g10%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 450mg19%
Total Carbohydrate 39.2g14%
Dietary Fiber 3.1g13%
Sugars 7.3g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use ripe, in-season tomatoes for maximum sweetness and flavor. If using a broiler, watch the tomatoes closely to prevent burning, as oven temperatures can vary.

This salad is best served immediately after tossing. If you need to prepare components ahead, keep the dressing and bread separate until just before serving to prevent the bread from becoming soggy.

For a non-vegan variation, you can add fresh mozzarella balls or a sprinkle of Parmesan cheese. To adjust the heat level, remove the seeds from the serrano chile or substitute with a milder pepper like a jalapeo.

Keywords: grilled, tomato, salad, vegan, summer, smoky, garlic, lemon, chile, spicy, crusty, bread, olive, oil, fresh, light, lunch, side, dressing, easy

Read it online: https://www.chefs-mate.com/recipe/grilled-tomato-salad/