It’s harvest time and heirloom tomatoes abound at farmer’s markets and in your garden! They come in beautiful colors and sizes and are bursting with flavor! This delicious salad brings out the flavorful juices of the tomatoes, with a bit of spice from the chili pepper.
Great by itself, or serve it with a crusty bread.
Grilled Tomato Basil Salad
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 small cloves garlic, minced
- 1-2 tbsp serrano, jalapeno or poblano chili pepper, finely chopped
- 1 tsp Worcestershire sauce
- 1/4 cup loosely packed fresh basil, chopped
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 4 large vine-ripened tomatoes, cut in quarters
- Additional olive oil, sea salt and pepper, as desired
- Combine the olive oil, lemon juice, garlic, pepper, Worcestershire sauce, basil, salt and pepper in a bowl. Let sit for 30 minutes to allow flavors to blend.
- Preheat the grill.
- Brush the tomatoes with more extra virgin olive oil, then sprinkle well with salt and pepper.
- When the grill is hot, sear the tomato wedges. Turn frequently for 3-4 minutes, then immediately put them in a bowl.
- Toss the tomatoes with the basil mixture. Season with salt and pepper to taste. Serve immediately.
- Different colored heirloom tomatoes make this salad extra tasty and attractive.
- The amount of chili pepper you add will depend upon how hot the pepper is and how spicy you like your tomatoes. Be sure to wear gloves when working with hotter peppers.
- Grilling tomatoes is tricky because of their moisture content. They may or may not brown on the grill. Don’t leave them on the grill too long or they will start to cook through and get mushy.
- If you don’t feel like grilling the tomatoes, cut them into smaller pieces and use less dressing for the salad.
- Bread shown is gluten free from Against the Grain Gourmet.