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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.
SERVES
2
TO
4
Ingredients
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
Directions
Prep the BBQ or Grill
- Preheat a BBQ or grill on high.
For the Dressing
- 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
- Add the sliced tomatoes, green onions, bread and cucumbers to a large bowl and drizzle with olive oil and season with salt and pepper.
- Lightly grill everything separately just enough to get good grill marks and imparts some smoke flavor and set aside to cool.
- When cooled, cut the vegetables and bread to desired size and place into a large bowl, and fold in half the salsa verde dressing.
- Add arugula or herbs and gently toss together.
- Serve with the rest of the salsa verde.
