Ciao, y'all! Green tomatoes go from the frying pan into the fire with a Southern-Italian twist. Using white (rather than brown) balsamic vinegar in the marinade brightens the color of the grilled tomatoes, but the salad's flavor is extraordinary with either.
Southern Living JUNE 2011
1. Combine first 5 ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.
3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.
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