Pan Grilled Tomato Salad with Vinaigrette
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
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Heat a large nonstick fry pan with a medium-high heat
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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
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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
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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
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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