CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Grilled chopped summer tomato salad with salsa verde

Grilling season isn't just about the meat; the veggies deserve some love too! Rodney Bowers' recipe features fresh, ripe grilled tomatoes, cucumbers, green onions, and your favourite sourdough bread served with a homemade salsa verde dressing. 



Salsa Verde Dressing

  • 3/4 cup extra-virgin olive oil
  • 1 garlic clove, finely minced
  • Juice and zest of 1 lemon
  • 1 tbsp white balsamic vinegar
  • 1/2 cup flat leaf parsley, finely sliced
  • 1/4 cup green onion, thinly chopped
  • 1/4 cup basil, thinly sliced
  • 1 tablespoon capers, minced
  • Sat and pepper to taste

Grilled Chopped Summer Tomato Salad

  • 2 pounds ripe tomatoes, sliced
  • 1 cucumber, unpeeled and seeded and cut in half
  • Bunch of green onions, bottom half only
  • 2-3 slices sourdough or rye bread
  • 1 cup arugula or herbs for garnish
  • Balsamic for drizzling if desired
  • Salt and pepper



Prep the BBQ or Grill

  1. Preheat a BBQ or grill on high.

For the Dressing 

  1. Add extra-virgin olive oil, garlic, juice and zest of one lemon, white balsamic vinegar, parsley, green onions, basil and capers to a bowl and stir to combine. Season with salt and pepper.

Build the Grilled Chopped Tomato Salad

  1. Add the sliced tomatoes, green onions, bread and cucumbers to a large bowl and drizzle with olive oil and season with salt and pepper. 
  2. Lightly grill everything separately just enough to get good grill marks and imparts some smoke flavor and set aside to cool.
  3. When cooled, cut the vegetables and bread to desired size and place into a large bowl, and fold in half the salsa verde dressing. 
  4. Add arugula or herbs and gently toss together.
  5. Serve with the rest of the salsa verde. 



Follow Rodney Bowers: