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Grilled Tomato Salad

Categories:
salads, first course

1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 cloves garlic; minced
1 serrano chile; seeded and minced
3 dashes worcestershire sauce
1/4 cup chopped fresh basil
1 teaspoon kosher salt
--plus more to taste
1 teaspoon freshly ground black pepper
--plus more to taste
4 large vine-ripened tomatoes; quartered
1/2 loaf crusty bread
--sliced or torn
--1/2 pound

1. Prepare a charcoal fire or preheat a gas grill.

2. In a medium bowl, whisk oil, lemon juice, garlic, chile and Worcestershire sauce. Add basil and set aside.

3. Combine 1 teaspoon salt and 1 teaspoon pepper and sprinkle over tomatoes. When grill is hot, sear tomato wedges, turning them frequently, until browned on all sides, 3 to 4 minutes.

4. Toss tomatoes with reserved basil mixture. Season with salt and pepper. Divide among 4 salad plates. Serve immediately with crusty bread.

Makes about 3 cups, for 4 appetizer servings.

225 calories per serving; 7 grams protein; 4 grams fat (0.5 gram saturated fat); 40 grams carbohydrate; 670 mg sodium; 0 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00




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