Pan GRILLED Tomato Salad | Healthy & Refreshing 10 Minute Recipe

This Pan Grilled Tomato Salad is light & refreshing, packed with flavors and all done in about 10 minutes. Serve it as a starter or even as a side dish. It works great next to some grilled fish and roasted potatoes.

What makes this tomato salad stand out above the rest, is that the tomatoes are lightly pan grilled. This gives them an incredible texture and a beautiful depth of flavors. Important to use a nonstick pan when grilling the tomatoes, that way they don´t stick to the surface.

What really flavors this dish is the homemade vinaigrette. Made with olive oil, sherry vinegar, cucumber, red onion and parsley. The combination of these ingredients perfectly combine with the grilled tomatoes for the ultimate balance of goodness.

TIPS & TRICKS to Make this Recipe: I brushed the tomatoes with a kiss of garlic infused olive oil before grilling. This not only helps the tomatoes to not stick to the pan, but gives them a delicious garlic flavor. I used heirloom tomatoes, but you can use any tomatoes you like.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
GARLIC INFUSED SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Pan GRILLED Tomato Salad

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Pan Grilled Tomato Salad with Vinaigrette

Course Salad

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 5 minutes

Servings 4

Calories 171 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE TOMATO SALAD

• 2 lbs heirloom tomatoes 900 grams
• 1 tbsp garlic infused olive oil 20 ml
• pinch sea salt
• dash black pepper

FOR THE VINAIGRETTE

• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp sherry vinegar 15 ml
• 1/4 english cucumber
• 1/4 red onion
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large nonstick fry pan with a medium-high heat

2. Meanwhile, wash and pat dry the tomatoes, cut the larger ones into 4 evenly sized quarters and the smaller ones in half, then brush the cut sides with garlic infused olive oil and season with sea salt & black pepper

3. Add the tomatoes cut side down into the hot pan, all in a single layer, pan grill them for 1 to 2 minutes or until lightly chared, then remove from the pan and transfer into a serving dish, all in a single layer

4. To make the vinaigrette, thinly slice the cucumber, about 4 slices, then finely chop them and add into a bowl, thinly slice a couple slices from the red onion, finely chop them and add into the bowl, finely chop a handful of fresh parsley and add into the bowl as well, then add the olive oil, sherry vinegar and season with sea salt & black pepper, whisk together

5. Spoon the dressing over the tomatoes, serve at room temperature or cover and add into the fridge for 1 to 2 hours, enjoy!

Recipe Notes

Get the Spanish Garlic Infused Olive Oil I used to make this Recipe

Nutrition Facts

Pan Grilled Tomato Salad with Vinaigrette

Amount Per Serving

Calories 171 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 303mg13%

Potassium 577mg16%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 7g8%

Protein 2g4%

Vitamin A 1909IU38%

Vitamin C 32mg39%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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