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Grilled heirloom tomato salad
Fresh, flavourful and fantastically delicious, this grilled heirloom tomato salad is served with a yellow cornbread that will keep you coming back for more! It has a hint of sweetness along with fresh herbs like parsley and basil.
SERVES
2
Ingredients
- 2 ripe heirloom tomatoes, halved lengthwise
- 1/2 pint cherry tomatoes, halve
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon sherry vinegar
- 1/4 teaspoon honey
- 2 slices Portuguese yellow cornbread
- 1/4 red onion, thinly sliced
- 1 fresh ear of corn, shucked
- 1 tablespoon parsley, picked
- 1 tablespoon basil, picked
- Salt
- Black pepper, freshly cracked
Directions
- Heat the grill to high. Brush the tomatoes, corn and the cornbread with two tablespoons of olive oil. Place the tomatoes, corn and bread on the grill until lightly charred on both sides, two to three minutes per side. Transfer to a plate.
- Cut the grilled bread into large cubes.
- Cut the corn kernels off the cob.
- Place the grilled tomatoes in a bowl along with the halved cherry tomatoes, red onion, corn kernels, one tablespoon olive oil, one teaspoon sherry vinegar, 1/4 teaspoon honey, salt and black pepper.
- Transfer tomato salad to a serving dish. Top with cubed cornbread, picked parsley and basil.
