Grilled tomato salad

    20 minutes

    Grilling tomatoes intensifies their flavour. Buy ripe but firm tomatoes that will keep their shape during cooking.

    1 person made this

    Serves: 4 

    • 10 roma tomatoes, halved lengthwise
    • 2 cloves garlic, finely sliced
    • 150g rocket
    • 3/4 cup pitted green olives
    • Croutons
    • 4 thick slices baguette
    • 3 tablespoons olive oil
    • Vinaigrette
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon lemon juice
    • salt and freshly ground black pepper

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat grill or barbecue to medium–hot. To grill tomatoes, place cut–side up on a baking tray. Sprinkle with garlic. Place under grill 2 to 3 minutes. Turn and cook another 2 minutes. To barbecue, place tomatoes cut–side down on a piece of cooking foil. Cook over fire 2 to 3 minutes. Turn; cook another 2 minutes. Tomatoes should still hold their shape.
    2. To make croutons, slice bread into small cubes. Heat 3 tablespoons of the olive oil in a nonstick frying pan over medium heat. Add bread cubes; cook until crisp on all sides. Set aside.
    3. Tear rocket into small pieces. Arrange on serving plates. To make vinaigrette, whisk balsamic vinegar, lemon juice, salt, pepper and remaining oil until combined.
    4. Place grilled tomatoes on top of rocket. Drizzle with vinaigrette. Add olives and croutons.

    health guide

    Tomatoes are a wonder food. One medium tomato contains more than half the daily requirement for vitamin C. Tomatoes also contain a phytochemical called lycopene that protects against prostate cancer and is known to slow damage to human cells caused by ageing and disease.

    grilled tomato salad with cheese

    Thickly slice 600 g large tomatoes or use cherry tomatoes and cut in half. Grill or barbecue as for the main recipe, but for 2 or 3 minutes only. Place in a serving bowl with 1 medium red onion sliced into thin rings. * To make vinaigrette, whisk 4 tablespoons olive oil, 2 tablespoons red wine vinegar, salt, freshly ground black pepper and 2 tablespoons chopped fresh mixed herbs until combined. Stir into salad. * Cut 250 g feta or baked ricotta into cubes. Sprinkle over salad. Add chopped fresh basil leaves. Serve with ciabatta.

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