Charred Tomato Salad

Recipe from

Southern Living


8 large tomatoes
2 tablespoons olive oil
1/3 cup sliced fresh basil
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Garnish: fresh basil leaves


Cut tomatoes into quarters; remove and discard seeds. Pat dry, and brush each side evenly with 2 tablespoons olive oil.

Cook tomato quarters, in batches, in a hot cast-iron skillet over high heat 1 1/2 to 2 minutes on each side or until blackened. Remove from skillet, and cool, reserving juice from skillet.

Toss tomato with reserved juice, basil, and next 4 ingredients in a large bowl. Cover and let stand, stirring occasionally, 1 hour. Garnish, if desired.

Prep: 20 min., Cook: 20 min., Stand: 1 hr.

July 2001
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